Ingredients
1-1/2 cups uncooked small pasta shells1 tablespoon canola oil3 cups shredded lettuce3 hard-boiled large eggs, sliced1/4 teaspoon salt1/8 teaspoon pepper2 cups shredded cooked chicken breast1 package (10 ounces) frozen peas, thawedDRESSING:1 cup mayonnaise1/4 cup sour cream2 green onions, chopped2 teaspoons Dijon mustardTOPPINGS:1 cup shredded Colby or Monterey Jack cheese2 tablespoons minced fresh parsley
Preparation
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.
