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Honey-Mustard Chicken and Apple Tortellini Salad

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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Cheese tortellini tossed together with tart apples, sweet bell peppers, crisp celery, grilled chicken, Havarti cheese and homemade honey mustard dressing.
Updated May 23, 2017
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  • 1 cup apple cider vinegar
  • 1/3 cup honey
  • 1 1/2 teaspoons dry mustard
  • 2 1/2 tablespoons Dijon mustard
  • 1 cup vegetable oil
  • 3 packages three cheese tortellini (9 oz)
  • 3 cooked chicken breasts, cut into bite size pieces
  • 2 large Granny Smith Apples
  • 2 yellow, orange, or red bell peppers, diced
  • 2 stalks celery, cut into thin slices
  • 6 oz Havarti cheese, cut into 1/4 inch cubes


  • 1
    In a large mixing bowl whisk together apple cider vinegar, honey, dry mustard and Dijon mustard. Slowly drizzle in oil, continuously whisking.
  • 2
    Cook tortellini according to package instructions. Drain. Pour into a large serving bowl. Pour about 2/3 of the honey mustard dressing over the tortellini. Toss to coat. Add diced chicken. Allow to cool for 15 minutes, then refrigerate for at least 30 minutes.
  • 3
    Peel and dice apple. Toss apple pieces with remaining honey mustard dressing (this will help keep your apple pieces from turning brown).
  • 4
    Once the pasta has cooled completely, toss in the apples and remaining dressing along with the diced peppers, slices celery, and Havarti cheese cubes. The pasta salad is ready to serve! It can be kept refrigerated for up to 4 days.

Nutrition Information

No nutrition information available for this recipe

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. This salad is really best when it's nice and cold, so I serve it on chilled plates or bowls. Enjoy!
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