Best Honey Mustard Pasta Salad

I stumbled upon this honey mustard pasta salad recipe last summer when I needed something quick and crowd-pleasing for a backyard barbecue, and it’s been my go-to ever since. The tangy honey mustard dressing paired with crunchy celery and sweet pickle relish creates the perfect balance of flavors that keeps everyone coming back for seconds. Trust me, this is one of those recipes you’ll want to keep in your regular rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 40-48 g
• Fat: 140-160 g
• Carbohydrates: 420-450 g

Ingredients

For the pasta salad:

• 16 oz macaroni (I always use Barilla for a perfect al dente texture)
• 1 large red bell pepper, finely diced
• 3.5 celery stalks, sliced thinly
• 5 green onions, sliced

For the dressing:

• 1.25 cups mayo (I prefer Hellmann's for the creamiest consistency)
• 2/3 cup honey mustard
• 2/3 cup sweet pickle relish (use Vlasic for the best crunch)
• 1 tablespoon apple cider vinegar
• 3/4 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill weed

Step 1: Cook the Pasta to Perfect Al Dente

• 16 oz macaroni
• salt for pasta water

Bring a large pot of salted water to a rolling boil, then add the macaroni and cook according to package directions until al dente—typically 8-9 minutes.

I always use Barilla because it holds its texture perfectly without becoming mushy.

Drain the pasta in a colander but do not rinse it; the residual starch helps the dressing cling to each piece.

Transfer to a large mixing bowl and let cool to room temperature while you prepare the remaining components.

Step 2: Prepare the Fresh Vegetables

• 1 large red bell pepper
• 3.5 celery stalks
• 5 green onions

While the pasta cooks, finely dice the red bell pepper, thinly slice the celery stalks, and slice the green onions on a bias.

Keep the vegetables separate until assembly so they maintain their individual flavors and textures.

Set aside in small bowls.

Step 3: Build the Creamy Dressing

• 1.25 cups mayo
• 2/3 cup honey mustard
• 2/3 cup sweet pickle relish
• 1 tablespoon apple cider vinegar
• 3/4 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill weed

In a small bowl, whisk together the mayo, honey mustard, and sweet pickle relish until well combined.

I prefer Hellmann's mayo because it creates the creamiest base, and Vlasic relish for that perfect crunch.

Add the apple cider vinegar, onion powder, salt, black pepper, and dried dill weed.

Whisk until smooth and all seasonings are fully incorporated.

Taste and adjust seasonings if needed.

Step 4: Combine and Toss Until Coated

• cooked pasta from Step 1
• prepared vegetables from Step 2
• dressing from Step 3

Add all the prepared vegetables from Step 2 to the cooled pasta in the large bowl.

Pour the dressing from Step 3 over the mixture and toss thoroughly with a large spoon or salad fork until every piece of pasta and vegetable is evenly coated.

Make sure to scrape the bottom and sides of the bowl to incorporate any dressing that settles.

The pasta salad is best served immediately, but it also keeps well refrigerated for up to 3 days—just give it another quick toss before serving as the pasta may absorb some dressing.

Best Honey Mustard Pasta Salad

Delicious Best Honey Mustard Pasta Salad recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings: 8 servings

Calories: 3300

Ingredients Method

Ingredients

  

For the pasta salad:

• 16 oz macaroni (I always use Barilla for a perfect al dente texture)
• 1 large red bell pepper, finely diced
• 3.5 celery stalks, sliced thinly
• 5 green onions, sliced

For the dressing:

• 1.25 cups mayo (I prefer Hellmann's for the creamiest consistency)
• 2/3 cup honey mustard
• 2/3 cup sweet pickle relish (use Vlasic for the best crunch)
• 1 tablespoon apple cider vinegar
• 3/4 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill weed

Method

 

1. Bring a large pot of salted water to a rolling boil, then add the macaroni and cook according to package directions until al dente—typically 8-9 minutes. I always use Barilla because it holds its texture perfectly without becoming mushy. Drain the pasta in a colander but do not rinse it; the residual starch helps the dressing cling to each piece. Transfer to a large mixing bowl and let cool to room temperature while you prepare the remaining components.
2. While the pasta cooks, finely dice the red bell pepper, thinly slice the celery stalks, and slice the green onions on a bias. Keep the vegetables separate until assembly so they maintain their individual flavors and textures. Set aside in small bowls.
3. In a small bowl, whisk together the mayo, honey mustard, and sweet pickle relish until well combined. I prefer Hellmann's mayo because it creates the creamiest base, and Vlasic relish for that perfect crunch. Add the apple cider vinegar, onion powder, salt, black pepper, and dried dill weed. Whisk until smooth and all seasonings are fully incorporated. Taste and adjust seasonings if needed.
4. Add all the prepared vegetables from Step 2 to the cooled pasta in the large bowl. Pour the dressing from Step 3 over the mixture and toss thoroughly with a large spoon or salad fork until every piece of pasta and vegetable is evenly coated. Make sure to scrape the bottom and sides of the bowl to incorporate any dressing that settles. The pasta salad is best served immediately, but it also keeps well refrigerated for up to 3 days—just give it another quick toss before serving as the pasta may absorb some dressing.