Honey-Mustard Chicken Pasta Salad
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Honey-Mustard Chicken Pasta Salad

Honey-Mustard Chicken Pasta Salad

with Crispy Onions and Baby Plum Tomatoes | Serves 2

This rigatoni pasta salad with baby plum tomatoes and precooked chicken is dressed in honey-mustard mayonnaise. Scatter over crispy onions for a lunch which is super easy and so tasty.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

96 grams


(Contains Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains Mustard)

15 grams


125 grams

Baby Plum Tomatoes

1 pack(s)

Cooked British Chicken Slices

20 grams

Baby Leaf Mix

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)


Nutritional information

Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat20.3 g
of which saturates3.4 g
Carbohydrate78.6 g
of which sugars13 g
Protein32.9 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan


Boil the Pasta

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Leave to cool, 5-10 mins.

Get Prepped

a) While the pasta boils, in a large bowl, combine the mayonnaise, wholegrain mustard and honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Set aside 2 tbsp of the honey-mustard mayo dressing in a seprate small bowl for the final step.

c) Quarter the baby plum tomatoes.

d) Chop each cooked chicken slice into 3 pieces.

Assemble and Serve

a) Once cooled, add the rigatoni to the large bowl of honey-mustard mayo dressing, along with the chicken and baby plum tomatoes. Toss to coat.

b) When you're ready to serve, toss through the baby leaf mix, then divide between 2 serving bowls.

c) Drizzle over the reserved honey-mustard mayo dressing and sprinkle over the crispy onions to finish.


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