Recipe: Honey Mustard Chicken & Veggie Pasta Salad

If I’m going to be honest, I’ll let you know that I used to hate pasta salad. I like pasta. I like salad. But the two together and cold just never did much for me. Plus, pasta salads always seemed like they were overloaded with dressing… and I’m a dressing gal, I am. But, salads soaked in dressing? Ick.

It was only recently I discovered you can make a really great pasta salad, with flavors you’ll enjoy, without the standard “box mixes”. Now, I truly look forward to events where pasta salad is served.

The recipe I created today was part of a challenge for Swanson Premium Chunk Chicken. Imagine picnicking in the park…what recipe would you take that included Swanson Premium Chunk Chicken?

I immediately knew that I wanted to toss together some of my favorite flavors and create a delicious pasta salad. Honey Mustard Dressing, garden fresh vegetables and Swanson Premium Chunk Chicken with our favorite bow tie pasta. This is a pasta salad worth making room for on your plate. We all know potlucks have some pretty awesome food… and you sometimes have to be very strategic your first go around because you never know what’s going to be gone if you want seconds. This should make sense… save room on your plate for this pasta salad the first time around. It’s worth it. It’s delicious. It’s pasta salad, done my way and I love it! Enjoy!

Honey Mustard Chicken & Veggie Pasta Salad
This creamy pasta salad has a sweet and tangy flavor. A definite favorite for picnics and potlucks!
  • 1 box (1 pound) Bow Tie Pasta, cooked
  • 1 cup light mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon sugar
  • ¼ cup finely chopped onion
  • ½ cup honey
  • 1 pinch salt
  • ¼ teaspoon cracked black pepper
  • ½ cup vegetable oil
  • 1 orange bell pepper, seeded and chopped
  • 1 tomato, seeded and chopped
  • 1 12.5oz can Swanson White Premium Chunk Chicken Breast, drained and finely chopped
  1. Place cooked pasta in a large serving bowl.
  2. In a separate bowl, combine mayonnaise, prepared mustard, sugar, onion, honey, salt, pepper and oil. Whisk together until creamy and smooth.
  3. Pour desired amount over pasta. (If you like a lot of dressing, use the whole batch. We used a little over half of the dressing for a not so heavy dressing laden salad.)
  4. Add chopped pepper, tomato and chicken to the pasta mixture. Toss until all ingredients are evenly distributed.

This is a sponsored post on behalf of Swanson. All opinions expressed are my own.

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  1. says

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  2. says

    Sounds like just the right ratio of dressing to pasta. I agree, I don’t like a pasta salad that’s too ‘wet’ either. BTW, love your opening photo against the green t-shirt backdrop. So awesome and different.

  3. says

    This sounds so great! I’m making it tonight without the chicken….but as a side dish to grilled chicken.n I’ve only got yellow pepper and I think I’ll throw in an avocado….if my husband had his way I might be tossing in crumbled bacon as well….


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