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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 4 -6 Servings
Course: Main Course
Cuisine: International

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:
    Cup of Yum
  1. In a large bowl, whisk together the vinegar, oil, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and well-blended.
  2. Set aside while you prepare the remaining ingredients.
To make the Pasta Salad:
  1. Bring a large pot of salted water to a boil.
  2. Reduce heat to a simmer, add the pasta and cook, stirring occasionally, until barely al dente, just tender.
  3. Drain and add to the bowl with the prepared vinaigrette, tossing gently to coat.
  4. Allow to cool to room temperature.
  5. Toss in the summer sausage, cheese, cherry tomatoes, cornichons, eggs, red onions, chives, and parsley.
  6. Adjust seasonings to taste, adding more salt and pepper if needed.
  7. Serve immediately with an additional sprinkling of fresh herbs or even dried edible flower petals if desired.