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Layered Chicken Pasta Salad Recipe: Creamy & Make-Ahead

Layered Chicken Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 1 1/2 cups uncooked small pasta shells Macaroni can be substituted
  • 1 tbsp canola oil To coat pasta
  • 4 cups shredded lettuce Iceberg or Romaine, loosely packed
  • 3 whole hard-boiled eggs Sliced
  • 2 cups cooked chicken Shredded
  • 10 oz frozen green peas Thawed
  • 1 cup mayonnaise Full fat or light
  • 1/4 cup sour cream Light or regular
  • 2 tsp Dijon mustard
  • 1 tsp dried onion flakes
  • 4 oz Colby-Jack cheese Shredded
  • 2 tbsp fresh parsley Minced
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions
 

  • Cook the pasta shells according to package directions until al dente. Drain, rinse under cold water to stop cooking, and drain well again.
  • Toss the cooled pasta with canola oil in a bowl to prevent sticking. Set aside.
  • In a 2.5 to 3-quart clear glass serving bowl, place the shredded lettuce as the bottom layer.
  • Layer the pasta evenly over the lettuce.
  • Arrange the sliced hard-boiled eggs on top of the pasta and season with the salt and pepper.
  • Add a layer of shredded chicken followed by a layer of thawed green peas.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and dried onion flakes until smooth.
  • Carefully spread the dressing mixture over the top layer of peas, sealing the salad to the edges of the bowl.
  • Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld and the salad to chill thoroughly.
  • Just before serving, sprinkle the top with shredded cheese and minced parsley.