Ron Wilson

Ron Wilson

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Rita's Recipe of the Week



1-1/2 cups uncooked small pasta shells

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


Cook pasta according to package directions; drain and rinse with cold water. Drizzle with a little oil and toss to coat.  Place the lettuce in a 2-1/2-qt. glass 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. Yield: 12 servings.

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