4.7/5
(9 Votes)
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
Preparation
Step 1
1. Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
2. 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.
3. Just before serving, sprinkle with cheese and parsley. Yield: 12 servings.