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Make-Ahead Hearty Six-Layer Salad

 Make-Ahead Hearty Six-Layer Salad
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It’s easy to make, can be assembled ahead of time and looks great. —Noreen Meyer, Madison, Wisconsin
12 ServingsPrep: 20 min. + chilling

Ingredients

  • 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

Directions

  • 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;

2 of 2

Make-Ahead Hearty Six-Layer Salad (continued)

Directions (continued)

  • spread over top. Refrigerate, covered, for several hours or
  • overnight.
  • Just before serving, sprinkle with cheese and parsley. Yield: 12
  • servings.