Name: Make-Ahead Hearty Six-Layer Salad
Ingredients: 1-1/2 cups uncooked small pasta shells; 1/8 tsp plus 1/2 tsp salt (divided); 1 Tbsp olive oil; 3 cups shredded lettuce; 3 hard-boiled eggs (diced); 1/8 tsp black pepper; 2 cups cooked chicken breasts (chopped); 1/2 pkg (5 oz) frozen peas; 1-1/2 cups mayonnaise; 1/2 cup sour cream; 4–6 green onions (chopped); 2 tsp mustard; 1 cup (4 oz) mild or sharp cheddar cheese; 2 Tbsp minced fresh parsley

Make-Ahead Hearty Six-Layer Salad

Course

Salads

Cuisine

American

Servings

Ingredients

Salad:

1-1/2 cups uncooked small pasta shells
1/8 tsp plus 1/2 tsp salt divided
1 Tbsp olive oil
3 cups shredded lettuce
3 hard-boiled eggs diced
1/8 tsp black pepper
2 cups cooked chicken breasts chopped
1/2 pkg (5 oz) frozen peas

Dressing:

1-1/2 cups mayonnaise
1/2 cup sour cream
4–6 green onions chopped
2 tsp mustard
1 cup (4 oz) mild or sharp cheddar cheese
2 Tbsp minced fresh parsley

Course

Salads

Cuisine

American

Servings

Ingredients

Salad:

1-1/2 cups uncooked small pasta shells
1/8 tsp plus 1/2 tsp salt divided
1 Tbsp olive oil
3 cups shredded lettuce
3 hard-boiled eggs diced
1/8 tsp black pepper
2 cups cooked chicken breasts chopped
1/2 pkg (5 oz) frozen peas

Dressing:

1-1/2 cups mayonnaise
1/2 cup sour cream
4–6 green onions chopped
2 tsp mustard
1 cup (4 oz) mild or sharp cheddar cheese
2 Tbsp minced fresh parsley

Instructions

Salad

Drizzle with oil and toss to coat.
Place the lettuce in a 2-1/2 quart glass serving bowl, top with pasta and eggs; and sprinkle with salt and pepper. Layer chicken and peas.
Cook pasta according to package directions, add 1/2 teaspoon of salt to pasta cooking water; drain and rinse with cold water.

Dressing

In a small bowl, mix together mayonnaise, sour cream, onions, and mustard until blended; spread over top of salad.
Refrigerate covered for several hours.
Garnish with cheddar and parsley prior to serving.

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