Ingredients
- For the salad:
- 1 1/2 cups small pasta shells
- 1 tablespoon canola oil
- 3 cups lettuce, shredded
- 3 large eggs, hard-boiled and sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chicken breast, cooked and shredded
- 1 (10-ounce) package frozen peas, thawed
- For the dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 green onions, chopped
- 2 teaspoons Dijon mustard
- For the toppings:
- 1 cup Colby or Monterey Jack cheese, shredded
- 2 tablespoons parsley, minced
Direction
- Cook the pasta according to the package directions.
- Drain and rinse the pasta with cold water.
- Toss the cooked pasta with the canola oil.
- Place the lettuce in a 2 1/2-quart glass serving bowl.
- Add the pasta on top of the lettuce and then add the eggs on top of the pasta.
- Sprinkle the eggs with the salt and the pepper.
- Layer the chicken on top of the eggs and then the peas on top of the chicken.
- In a small bowl, whisk together the mayo, the sour cream, the green onions, and the mustard until blended.
- Spread the dressing over the top of the salad.
- Cover and refrigerate the salad for at least 3 hours and up to overnight.
- Sprinkle with the cheese and the parsley and serve.