Honey Mustard Pasta Salad

Ingredients

16 oz elbow macaroni pasta, cooked and drained — the perfect base for holding creamy dressing

1 red bell pepper, finely diced — adds sweetness and crunch

3 celery stalks, chopped — for fresh, crisp texture

4 green onions, thinly sliced — for a mild onion bite and color

1½ cups mayonnaise — creates a rich, creamy dressing

⅔ cup honey mustard — the star ingredient for tangy-sweet flavor

⅔ cup sweet pickle relish — adds brightness and a hint of sweetness

½ teaspoon onion powder — enhances flavor depth

1 teaspoon sea salt — balances and highlights all ingredients

½ teaspoon black pepper — for gentle spice and warmth

Combine the Base Ingredients

In a large mixing bowl, add the cooked and drained elbow macaroni.

Toss in the diced red bell pepper, chopped celery, and green onions.

Gently mix until the vegetables are evenly distributed throughout the pasta.

Prepare the Dressing
In a separate medium bowl, whisk together the mayonnaise, honey mustard, and sweet pickle relish.

Add the onion powder, sea salt, and black pepper.

Whisk until the dressing is smooth, creamy, and well blended.

Dress the Salad

Pour the honey mustard dressing over the pasta and vegetables.

Toss everything together until the pasta is evenly coated with the dressing and the flavors are well combined.

Chill and Serve

For the best flavor, cover the bowl and refrigerate for at least 1 hour before serving.

This allows the dressing to soak into the pasta and the flavors to meld beautifully.

Serve chilled as a refreshing side dish or a light, tangy main course.