Six Layer Salad

Six-Layer Salad

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large hard-boiled large 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

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. Makes 12 servings.