rainbow rotini chicken salad

I have made this pasta recipe for many years. Unfortunately, I can’t recall what restaurant I had the pleasure of having a salad just like this one, but I do remember going home and replicating it as best as I could. That was many years ago and I continue to consider this one of my favorite summer salads…actually – anytime of the year salad. It’s a simple pasta salad, one that could easily be changed to one’s liking.  Consider adding any combination of the following ingredients: chopped boiled eggs; tomatoes; green, red or yellow peppers; sweet or dill peppers; shredded cheese of choice…the possibilities are endless.  Try this salad soon and post how you made it.  

Rainbow Rotini Chicken Salad


1 (12 oz) box Tri-Color Rotini 
1 (13 oz) can chicken breast, chopped
1 small onion
2 teaspoons dried ground mustard
1 teaspoon salt
3/4 teaspoon coarse black pepper
1 1/2 cup Miracle Whip Salad Dressing

Cook pasta according to directions. Drain, cool and pour into large serving bowl.  Drain can chicken and add to pasta. Chop onion and add to pasta and chicken. Toss lightly. Add mustard, salt and black pepper. Add salad dressing and stir lightly. Refrigerate for at least 1 hour before serving.