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Honey Mustard Pasta Salad in a large blue bowl.
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Honey Mustard Pasta Salad

A recipe for Honey Mustard Pasta Salad! Pasta is tossed with summer sausage, cheese, vegetables, fresh herbs, and a light honey mustard dressing.
Course Main
Cuisine N/A
Keyword cheese, egg, honey mustard, mustard, pasta, pasta salad, sausage, summer sausage
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 15 minutes
Total Time 45 minutes
Servings 4 -6 Servings

Ingredients

Honey Mustard Vinaigrette:

  • 3 tablespoons (45 milliliters) white wine vinegar
  • 2 1/2 tablespoons (37 milliliters) sunflower oil
  • 1 1/2 tablespoons (22 milliliters) mayonnaise
  • 1 1/2 tablespoons (22 milliliters) Dijon mustard
  • 1/2 tablespoon (7 milliliters) honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Pasta Salad:

  • 1 pound (450 grams) dried medium pasta such as elbow macaroni
  • 7 ounces (200 grams) Summer Sausage casing removed and cut into 1/2 inch (1.25 centimeter) thick slices, then into quarters
  • 8 ounces (227 grams) Gruyère cheese, Emmentaler cheese or a combination of the two, cut into 1/2 inch (1.25 centimeter) cubes
  • 6 ounces (170 grams) cherry tomatoes halved
  • 2 ounces (57 grams) cornichons cut crosswise into 1/2 inch (1.25 centimeter) thick slices
  • 2 hard-boiled eggs peeled and diced
  • 1/2 red onion peeled and thinly sliced
  • 2 tablespoons fresh chives sliced
  • 2 tablespoons fresh parsley finely chopped
  • More chopped fresh herbs or dried edible flower petals for garnish, optional

Instructions

To make the Honey Mustard Vinaigrette:

  • In a large bowl, whisk together the vinegar, oil, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and well-blended.
  • Set aside while you prepare the remaining ingredients.

To make the Pasta Salad:

  • Bring a large pot of salted water to a boil.
  • Reduce heat to a simmer, add the pasta and cook, stirring occasionally, until barely al dente, just tender.
  • Drain and add to the bowl with the prepared vinaigrette, tossing gently to coat.
  • Allow to cool to room temperature.
  • Toss in the summer sausage, cheese, cherry tomatoes, cornichons, eggs, red onions, chives, and parsley.
  • Adjust seasonings to taste, adding more salt and pepper if needed.
  • Serve immediately with an additional sprinkling of fresh herbs or even dried edible flower petals if desired.