Cook the pasta according to package instructions, drain, and set aside to cool.
In a large bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
Add the cooked chicken, green onions, and red bell pepper to the dressing, and stir until all ingredients are evenly coated.
Fold the cooled pasta into the chicken mixture, ensuring the pasta is thoroughly coated with the creamy dressing.
Taste and adjust seasoning if necessary, adding more salt, pepper, or honey mustard to suit your preference.
Chill the pasta salad in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.
Serve cold, garnished with additional green onions or a sprinkle of freshly cracked black pepper, if desired.
Variations & Tips
For a lighter version, substitute Greek yogurt for half of the mayonnaise. You can also add more veggies like cherry tomatoes or cucumber for extra crunch. Swap the chicken for tofu or chickpeas for a vegetarian alternative. To make the dish gluten-free, use your favorite gluten-free pasta. Experiment with different mustards, like whole grain or spicy brown, for a unique flavor twist.
