This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. Best of all, it can be assembled a day early.
—NOREEN MEYER MADISON, WI
PREP: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
1 1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 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
DRESSING
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
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.