Rose Mary Mogan


I chose this particular name for this HEARTY MEAT FILLED PASTA SALAD, because of All of the vibrant fresh colors of the VEGETABLES I used in this salad. This recipe makes a lot, & I created it this way to share with my neighbor. Her kids does not like vegetables that much but she stated they devoured this salad. Said she had to hide a small bowl so she could have some later.

It is a salad I am sure you will love too. It really could be called a meal in one. It will make a great light Spring/Summer Lunch idea. Of course you can easily divide this recipe in half, if you want to make less.


☆☆☆☆☆ 0 votes

20 to 25 depending on portion size
55 Min
1 Hr 40 Min
Stove Top


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  • 7 lb
    bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
  • 3 large
    carrots, shredded
  • 1 large
    green bell pepper,chopped
  • 4-5 large
    celery stalks, chopped
  • 1 large
    yellow onion, chopped
  • 10
    mini sweet pepper, chopped assorted colors
  • 1/4-1/3 c
    balsamic vinegar
  • 2/3 c
    di jon mustard
  • 6 c
    elbow macaroni or other pasta shape of choice
  • 1 1/2 qt
    mayonnaise (good quality) or more if needed
  • 1 Tbsp
    each granulated garlic & onion not salt
  • 1 1/2 Tbsp
    coarse black pepper
  • 1/3 c
    dried chopped chive
  • 15-18 small
    gherkin pickles, chopped
  • 1/3 c
    sugar (optional)
  • 1/3 c
    yellow mustard (was all i had)



  1. Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
  2. Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
  3. While chicken cooks, chop & shred all of the vegetables.
  4. Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
  5. I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
  6. Add in the chopped chive and chopped cooked chicken, and stir till blended together.
  7. Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
  8. Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.

Printable Recipe Card


Main Ingredient: Pasta
Regional Style: American

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