Honey Mustard Pasta Salad

This honey mustard pasta salad is a quick meal prep-friendly salad made with pasta, fresh vegetables and a sharp-sweet dressing using Dijon and wholegrain mustard. It’s great as a lunch on its own or paired with protein for an organised week of dinners.

Note - ingredients can be approximate

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Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Course lunch, Salad, Side Dish

Cuisine American, Italian, Mediterranean

Servings sides

Calories 254 kcal

Equipment

Pasta pot

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 serving
If 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.

Video

Notes

Note 1 - Pasta

Use sturdy pasta shapes like bow-tie, fusilli or shells as they hold the dressing well and keep their texture better in the fridge.

Note 2 - Dijon mustard / wholegrain mustard

Using both gives the best balance of smooth tang and mustard texture, but you can use all dijon if needed. I don't recommend substituting with American or English mustard as this will change the overall flavour.

Serve with

Add proteins such as chicken, salmon, tuna or even chickpeas or boiled eggs

Storing

Store in an airtight container in the fridge for up to 3 days, with the best texture on days 1–2. I recommend keeping the rocket and dressing separate for best texture.

Nutrition

Calories: 254kcalCarbohydrates: 51gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 6mgSodium: 194mgPotassium: 401mgFiber: 4gSugar: 17gVitamin A: 1232IUVitamin C: 42mgCalcium: 91mgIron: 2mg

Keyword healthy, meal prep, quick, vegetarian

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