Honey Mustard Pasta Salad Recipes

HONEY-MUSTARD MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
• Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

HONEY-MUSTARD GRILLED SALMON AND PASTA SALAD

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients.
• Brush salmon with about 2 tablespoons of the dressing. In large bowl, toss bell peppers, zucchini and 1 tablespoon of the dressing. Place vegetables in grill basket. Place salmon, skin side down, on grill. Add vegetables to grill. Cover and grill salmon and vegetables over medium heat 10 to 15 minutes, shaking grill basket to turn vegetables occasionally, until salmon flakes easily with fork and vegetables are crisp-tender.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. In large bowl, mix pasta, vegetables and about 1/4 cup of the dressing.
• Arrange salad greens on 4 plates. Top with pasta mixture. Place salmon on pasta and vegetables. Drizzle each serving with 2 to 3 tablespoons of the dressing. Sprinkle with dill weed. Serve with remaining dressing.

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

HONEY-MUSTARD CHICKEN PASTA SALAD

Steps:

• Boil the pasta and cool under running water.
• Mix they mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing consistency.
• Add the pasta, chicken, scallions, basil and tomatoes.
• Season to taste and mix gently.
• Serve.

HONEY MUSTARD PASTA SALAD

Steps:

• Cook pasta in 2 quarts of salted boiling water until done to taste (for me, 8 minutes is right).
• While pasta is cooking, add mustard, honey, vinegar, pepper, and garlic to the bottom of a serving dish.
• Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing.
• Top with cheddar cheese.

SALMON PASTA SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large pot filled with boiling, salted water , cook the pasta according to the package directions. Place the frozen peas in the colander, then drain and rinse the pasta (it will simultaneously thaw the peas). Shake well to remove excess water.
• In a medium mixing bowl, add the mayonnaise, yogurt, honey mustard, lemon juice, chives, paprika, salt, and pepper. Mix the dressing well and adjust to taste.
• Assemble the salad in the serving bowl you intend to use. Add the pasta and peas, then the salmon, bell peppers, and havarti cheese. Top with the dressing.
• Gently toss to combine. Cover and chill for at least 1 or 2 hours in the refrigerator.
• Serve and enjoy.

ASPARAGUS PASTA SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Bring a pot of salted water to a boil and cook the pasta according to the directions.
• Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
• In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
• You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
• Enjoy!