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


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
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)


1Season 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.
2Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
3While chicken cooks, chop & shred all of the vegetables.
4Cook 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.
5I 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.
6Add in the chopped chive and chopped cooked chicken, and stir till blended together.
7Add 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.
8Pour 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.

About this Recipe

Main Ingredient: Pasta
Regional Style: American