 | | Directions |
- Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
- Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
- Add the hard-boiled egg slice on top of the pasta.
- Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
- Combine the dressing ingredients and stir until blended.
- Carefully spread the dressing over the top of the salad.
- Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: 2 - 3 quart serving bowl
Servings: 10
|  | | Ingredients | | - | | 1 1/2 cups uncooked pasta shells (small) |
| - | | 1 tablespoon canola oil |
| - | | 4 cups shredded lettuce, loosely packed |
| - | | 3 hard boiled eggs - sliced |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 2 cups cooked shredded chicken |
| - | | 10 ounces frozen peas |
| - | | 4 ounces shredded Colby Jack cheese |
| - | | 2 tablespoons minced parsley |
| - | | DRESSING: |
| - | | 1 cup mayonnaise |
| - | | 1/4 cup light sour cream |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 teaspoon dried onion flakes |
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