This honey mustard pasta salad is a fresh pasta salad made with bow-tie pasta, crisp vegetables, peppery rocket and a tangy honey mustard dressing. Unlike heavy deli-style pasta salads drowning in mayo, this version is lighter, punchier and perfect for busy weeknights, work lunches or entertaining.
It's the end of summer here in Australia and I'm not emotionally prepared to let go of cold pasta salads yet. While everyone else starts pretending soup season is exciting, I'm squeezing in one more fresh, crunchy lunch before we all hibernate. This one came from wanting something that felt satisfying but not heavy, and the honey mustard combo absolutely delivers.
I also love this recipe for entertaining because it looks like you made an effort without actually needing to do much. If I'm making it ahead, I keep the rocket and dressing separate so it stays fresh rather than turning into a sad wet bowl.
TL;DR
- Servings: 6 (sides); 3 (mains)
- Prep time: 15 minutes Cook time: 10 minutes
- Meal prep: Great for lunches when dressing is stored separately. Pair with protein for a more balanced meal.
- Fridge storage: 3 days (best texture on days 1-2).
- Customise: Add a source of protein like chicken, salmon, roast pork, avocado or swap vegetables based on season.
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Why you'll love this recipe
Pasta salad. A practical option for lunches, pot lucks or an easy dinner when paired with protein like my roast pork with crackling or a whole baked barramundi.
Fresh. Loaded with crunchy vegetables and seasonal produce.
Honey mustard. Sweet, tangy and sharp with better flavour than most bottled dressings. You can also use leftovers in honey mustard chicken bake.
Easy to make. No complicated steps, minimal clean-up and easy to prep ahead for busy weeks.
Ingredients
Pasta. Use sturdy shapes like bow-ties, fusilli or shells as they hold sauce well and keep their texture better when mixing with other ingredients. Avoid delicate long pasta as this will break a lot easier.
Honey mustard dressing. I use a homemade honey mustard dressing because I can adjust the flavours to my preference. If I'm feeling more sweet, I'll add more honey, if I want warmer vibes because it's currently autumn, I'll add in a little more paprika for a subtle smokiness.
You can use a store-bought version, but I would recommend checking the ingredients to make sure there are limited fillers. You can also use the store-bought as a base and then add in extra ingredients to your preference.
Rocket / arugula. Adds a peppery bite that cuts through the sweetness of the honey. You can definitely use other leafy greens (options like a romaine or spinach will hold up a little better for meal prep, but you may have to adjust the honey).
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How can you adjust the flavours in the honey mustard sauce?
Add more honey if you like it sweeter. Add extra Dijon for sharper tang or more wholegrain for texture. Paprika adds warmth, oregano adds savoury depth, and garlic rounds it out. I use Dijon and wholegrain instead of American mustard because the flavour is fuller and less one-dimensional.
Substitutions and variations
Less sweet. Try my lemon mustard sauce instead which gives more tang than sweetness.
Add protein. Toss through some leftover roast chicken or salmon, even boiled eggs or chickpeas would work!
Extra veg. Try corn, baby spinach, roasted pumpkin, grated carrot, olives or avocado.
Change the pasta. Wholemeal or protein pasta works well for extra fibre or protein.
Make it creamy. Add a spoon of Greek yoghurt to the dressing.
How to make honey mustard pasta salad
Step 1: Bring a large pot of salted water to the boil. Cook bow-tie pasta according to packet instructions until 1 minute under the packet instructions. Drain and rinse briefly under cold water to stop cooking. Let excess water drain fully.
Step 2: In a large bowl, whisk together honey, Dijon mustard, wholegrain mustard, garlic, olive oil, oregano and paprika until smooth.
Step 3: Add cooled pasta and vegetables to the bowl with the dressing.
Note - if you're planning to have this for a meal prep, I would suggest keeping the rocket and dressing separate and tossing through once ready to eat.
Step 4: Serve immediately or chill for 20 minutes before serving.
Lauren's Top Tips
Salt the pasta water. This is your only chance to season the pasta itself.
Cool the pasta properly. Warm pasta will soften vegetables and wilt greens.
Dress generously. Pasta absorbs flavour as it sits, so don't be shy.
Meal prepping honey mustard pasta salad
This honey mustard pasta salad is a great meal prep option because it gives you carbs from pasta, vegetables from the salad mix, and can easily be paired with protein. On its own it isn't especially high protein, which isn't a huge issue if you're covering protein elsewhere in your day. If you want to boost it, add in some shredded chicken, tuna or salmon.
I also love using it as a side salad next to a main protein, but tossing shredded chicken directly through the salad is my fave because it soaks up all the extra dressing.
Storing
Store the salad in airtight containers in the fridge for up to 3 days. It is at its best on days 1 and 2 when the vegetables are still crisp and the rocket has some life left in it. By day 3 it is still fine to eat, but the greens will soften and the cucumber may release some moisture.
Because rocket wilts quickly once dressed, I strongly recommend keeping both the rocket and dressing separate if you know the salad will sit for more than a day. This gives you a much fresher result and stops the salad becoming watery.
Lauren's Meal Prep Tip
If you are packing this for lunches for more than the day after, layer it strategically like my ultimate guide to salad meal prep: dressing on the bottom, then pasta, then sturdy vegetables, with rocket on top so it stays away from moisture until serving.
What to serve with
This salad works well as either a side or base for protein. Try serving it with:
- Crispy Skin Salmon
- Slow Cooker Shredded Chicken Breast
- Crispy Skin Roast Chicken
- Roast Pork with Crackling
- Grilled Steak
- Boiled Eggs
You can also mix-and-match with other pasta salad recipes like my pesto orzo pasta salad for a creamy option, or my Mediterranean pasta salad which uses a lot of the same vegetables but with added sundried tomatoes and olives.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Pasta absorbs dressing as it sits. Reserve extra dressing and toss through before serving.
Yes, but homemade gives better flavour control. You can adjust sweetness, tang and seasoning.
If you're using a store-bought dressing, have a look at the ingredients and make sure there are limited filler ingredients. You can also use this as a starting point, have a taste, and then adjust according to your preferences with extra flavour.
Other easy salad recipes you'll like
Or, you can have a browse through my salad meal prep recipes for more delicious eats.
Recipe
Honey Mustard Pasta Salad
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Equipment
Ingredients
- 250 g (½ lb) (approx. 2.5 cups) pasta, see note 1
- 1 red onion
- 1 cucumber, small
- 1 capsicum/bell pepper
- 2 cups rocket/arugula
- 250 g (½ lb) (approx. 1.5 cups) cherry tomatoes
- ¼ cup feta
Honey mustard dressing (or ⅔ cup store-bought)
- ¼ cups honey
- 3 tablespoon dijon mustard, see note 2
- 1 tablespoon wholegrain mustard, see note 2
- 3 tablespoon lemon juice, fresh recommended
- 2 cloves garlic, fresh recommended
- 1 tablespoon dried oregano
- 1 teaspoon paprika, adjust to taste
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil over high heat. Add the 250 g (½ lb) (approx. 2.5 cups) pasta and cook according to packet instructions minus 1 minute. Drain the pasta and rinse briefly under cold water to stop the cooking process. Shake off excess water well so the dressing does not become watery.
- While the pasta is cooking, finely slice the 1 red onion and 1 capsicum/bell pepper, dice the 1 cucumber halve the 250 g (½ lb) (approx. 1.5 cups) cherry tomatoes.
- Crush 2 cloves garlic then add to a large mixing bowl and whisk together with ¼ cups honey, 3 tbsp dijon mustard, 1 tbsp wholegrain mustard, 3 tbsp lemon juice, crushed garlic, 1 tbsp dried oregano, 1 tsp paprika, Salt and pepper until well combined and smooth.Taste the dressing and adjust seasoning if needed. Add a little more honey for sweetness or lemon juice for extra tang.
- Add the cooled pasta, red onion, cucumber, cherry tomatoes and ¼ cup feta to the bowl with the dressing. Toss until everything is evenly coated. Fold through 2 cups rocket/arugula just before servingIf meal prepping, keep the dressing and rocket separate so the rocket doesn't lose its crispness.
- Serve immediately, or chill for 20 minutes before serving for a colder pasta salad.
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