The Scoop
The 6-Layer Salad is a visual feast and perfect for outdoor gatherings, offering flavor and resilience.
The first time I made a 6-Layer Salad was the day my cousin Sarah decided to host a backyard wedding on a glorious June afternoon. I was in charge of bringing a dish that could withstand the outdoors and still impress a crowd. My mind instantly went to this layered salad—a genius way to combine fresh and hearty ingredients without needing constant refrigeration. The pasta provided the perfect base for a hot day, tossed in just a touch of canola oil to prevent it from sticking. I always have small pasta shells in my pantry; they were perfect for holding the other ingredients without overshadowing them.
Layering in a glass bowl, the shredded lettuce created a visual masterpiece with its vibrant green. I decided to add hard-boiled eggs, sliced thin, which lent a creamy element when interspersed with the other textures. I never make this dish without my secret weapon: a smooth dressing of mayonnaise, Dijon mustard, and sour cream that lovingly binds it all together. The key is letting the flavors meld as it chills. My cousin still talks about that wedding day, and I secretly think it's not just because of the vows.
It turns out this salad is a people-pleaser, sparking conversations as guests debate whether it’s better with an extra sprinkle of cheese or a little more pepper. If you're making it ahead, remember to refrigerate it for at least three hours—though I prefer letting it sit overnight when possible. Good things come to those who wait, they say, and this dish proves them entirely right.
Ingredients
For the salad:
- 1 1/2 cups small pasta shells
- 1 tablespoon canola oil
- 3 cups lettuce, shredded
- 3 large eggs, hard-boiled and sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chicken breast, cooked and shredded
- 1 (10-ounce) package frozen peas, thawed
For the dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 green onions, chopped
- 2 teaspoons Dijon mustard
For the toppings:
- 1 cup Colby or Monterey Jack cheese, shredded
- 2 tablespoons parsley, minced
Directions
- Cook the pasta according to the package directions.
- Drain and rinse the pasta with cold water.
- Toss the cooked pasta with the canola oil.
- Place the lettuce in a 2 1/2-quart glass serving bowl.
- Add the pasta on top of the lettuce and then add the eggs on top of the pasta.
- Sprinkle the eggs with the salt and the pepper.
- Layer the chicken on top of the eggs and then the peas on top of the chicken.
- In a small bowl, whisk together the mayo, the sour cream, the green onions, and the mustard until blended.
- Spread the dressing over the top of the salad.
- Cover and refrigerate the salad for at least 3 hours and up to overnight.
- Sprinkle with the cheese and the parsley and serve.
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