6 Layer Summer Salad
Author: 
Recipe type: salad
 
A new variation on the traditional refrigerate overnight layered salad.
Ingredients
  • 1½ cups uncooked small pasta shells
  • 1 Tbsp vegetable oil
  • 3 cups shredded lettuce
  • 3 hard boiled eggs, sliced
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 cups shredded cooked chicken breast
  • 1 pkg, 10 oz, frozen peas, thawed
  • Dressing:
  • 1 cup mayo
  • ¼ cup sour cream
  • 2 green onions, chopped
  • 2 tsp Dijon mustard
  • Toppings:
  • 1 cup (4oz) shredded Colby or Monterey Jack cheese
  • 2 Tbsp minced fresh parsley
Instructions
  1. Cook pasta, drain and rinse in cold water. Drizzle with oil and toss.
  2. place lettuce in 2½ qt glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas.
  3. In small bowl, mix dressing ingredients until blended; spread over top. Cover and refrigerate for several hours or overnight.
  4. Just before serving, sprinkle with cheese and parsley.
Recipe by Blessed with Grace at http://www.blessedwithgrace.net/2012/08/tempt-my-tummy-tuesday-summer-salads/