More About This Recipe
Apples are in season!
But the crisp fall air has yet to arrive where I live – it's still pretty hot outside. So it’s the perfect time to make a big bowl of my chilled honey mustard pasta salad filled with cheese tortellini, grilled chicken, sweet and colorful bell peppers, celery, Havarti cheese, and tart Granny Smith Apples.
I love that this salad is bursting with pretty fall colors, yet it’s light and refreshing enough to serve during the end of summer heat wave. The recipe makes 12 servings – and is wonderful for a potluck or picnic – but I usually make a batch for my family to enjoy for several days.
In a large mixing bowl whisk together apple cider vinegar, honey, dry mustard and Dijon mustard.
Slowly drizzle in oil, continuously whisking.
Cook tortellini according to package instructions. Drain and pour into a large serving bowl, then add diced chicken. While pasta is still hot, pour about 2/3 of the honey mustard dressing over the top and stir to coat. Set aside to cool for 15 minutes, then refrigerate for at least 30 minutes.
Peel and dice apple. Toss apple pieces with remaining honey mustard dressing – this trick will help keep your apple pieces from turning brown. Cut and dice your peppers, celery and Havarti cheese.
Once the pasta has cooled completely, toss in the apples and remaining dressing along with the diced peppers, slices celery, and Havarti cheese cubes.
Refrigerate for up to 4 days. Toss the pasta salad each time before serving to distribute the dressing.
This salad is really best when it's nice and cold, so I serve it on chilled plates or bowls. Enjoy!