6 LAYER SALAD

6 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 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.