Make Ahead Hearty Six Layer Salad

By cindygwest

Ingredients

• DRESSING:
• 1-1/2 cups uncooked small pasta shells
• 1 tablespoon vegetable oil
• 3 cups shredded lettuce
• 3 large hard-cooked eggs, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded cooked chicken breast
• 1 package (10 ounces) frozen peas, thawed
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 green onions, chopped
• 2 teaspoons Dijon mustard
• TOPPINGS:
• 1 cup (4 ounces) shredded Colby or Monterey Jack cheese
• 2 tablespoons minced fresh parsley

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight.
Just before serving, sprinkle with cheese and parsley. Yield: 12 servings.

Nutritional Facts

3/4 cup: 310 calories, 22g fat (5g saturated fat), 84mg cholesterol, 287mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 14g protein