In a large pot, bring 4 quarts of water to a boil. Add sea salt and pasta, and let cook, stirring often, until just tender. Drain the pasta, and rinse with cold water until it's cool, then drain shortly. You want the pasta to still be slightly wet. Place it into a large bowl.
In a small bowl, mix together the mayo, olive oil, vinegar, dijon mustard, garlic powder, dill weed, and sea salt.
Add the dressing, chicken and vegetables to the pasta, gently mix to combine, then serve. If you have leftovers, you may need to add a little warm water to loosen the mixture back up before serving.