Protein pasta, Tender Chicken and a Tangy Greek Yogurt Based Dressing!
I love chicken salad + I love pasta salad! This Creamy Honey Mustard Pasta Chicken Salad combines them both! Along with protein pasta a tangy greek yogurt honey mustard dressing, lots of veggies and cheddar cheese – It’s super flavorful and has a good dose of protein! And the best part…you can prep it all quickly and easily in your food processor! I used my KitchenAid 7-Cup Food Processor!
How to Make: Step-by-Step Photos
Creamy Honey Mustard Pasta Chicken Salad (with Greek Yogurt)
(I used my KitchenAid 7-Cup Food Processor.)
Other Pasta and Chicken Salad Recipes:
- Broccoli Cheddar Pasta Salad
- Spinach, Parmesan Orzo Salad
- All-American Macaroni Salad
- Easy Classic Chicken Salad
- Italian Style Chicken Salad
Creamy Honey Mustard Chicken Pasta Salad
I love chicken salad + I love pasta salad – this Creamy Honey Mustard Pasta Chicken Salad combines them both! Along with protein pasta a tangy greek yogurt honey mustard dressing, lots of veggies and cheddar cheese – It's super flavorful and has a good dose of protein! And the best part…you can prep it all quickly and easily in your food processor! I used my KitchenAid 7-Cup Food Processor!
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Servings: 10
Equipment
- 1 Food Processor For Ease of Prepping: Chop veg., shred cheese, chop chicken, blend dressing. I use my KitchenAid 7-cup Food Processor
Ingredients
Pasta & Cheese
- 1 (14 ounce) box pasta (rotini or rigatoni works well) I use the Barilla yellow box – protein/fiber + blend
- 8 ounces cheddar, shredded
Veggies to Prep:
The below veggies I usually pulse in my food processor to chop them finely. I cut all the vegetables to about 1 1/2 inch pieces before processing. I layer the onion and the carrot on the bottom as I like them chopped more finely. I put the cucumbers on top as they are softer.
- 1/4 small red onion about 1/4 cup
- 1 small carrot
- 2 cups broccoli florets* from 1 small head
- 1/2 red bell pepper
- 2 mini cucumbers
Chicken: I chop these up in my food processor, you could alternatively chop them up by hand.
- 2 cooked boneless skinless chicken breasts warm or chilled
Dressing:
- 1/3 cup Greek yogurt, plain (unsweetened)
- 1/4 cup apple cider vinegar
- 1/3 cup whole grain dijon mustard
- 3 tablespoons honey
- 2 teaspoons salt plus more to taste
- 1 teaspoon pepper
- 2/3 cup olive oil
Instructions
- Cook pasta according to package instructions. Drain and rinse with cool water. (I generally only rinse pasta when making pasta salads.)
- Combine the cooked pasta, shredded cheddar, chopped veggies and minced/shredded chicken in a large bowl.
- Blend or stir together the dressing ingredients.
- I usually add about half the dressing to start. Then I add some more before serving. (It will absorb some when you make it ahead – can be made a day or 2 ahead.) Taste before serving and add more salt and pepper to taste.
- You can make a couple days ahead! Great for meal prepping!
Notes
Blanch the Broccoli Option:
Sometimes I’ll blanch the broccoli before chopping to brighten up the green color and take away a little of that raw flavor. I usually just put it right in my boiling pasta water (before I cook my pasta) for about 1 minute, then scoop it out with a slotted spoon to a bowl filled with ice water. Let it chill in the ice water, pat it dry with a towel or give it a spin in a salad spinner to remove the water. Then proceed with the chopping.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 322kcal (16%) | Carbohydrates: 11g (4%) | Protein: 24g (48%) | Fat: 24g (37%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 52mg (17%) | Sodium: 771mg (34%) | Potassium: 396mg (11%) | Fiber: 5g (21%) | Sugar: 8g (9%) | Vitamin A: 1446IU (29%) | Vitamin C: 27mg (33%) | Calcium: 198mg (20%) | Iron: 1mg (6%)
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