Make-Ahead Hearty 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
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 green onions, chopped
• 2 teaspoons Dijon mustard
• 1 cup 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.

pasta shells, vegetable oil, shredded lettuce, eggs, salt, pepper, chicken, frozen peas, mayonnaise, sour cream, green onions, mustard, cheese, parsley

Taken from www.tasteofhome.com/recipes/make-ahead-hearty-six-layer-salad/ (may not work)