1 1/2 c. medium-size macaroni shells
1 Tbsp. vegetable oil
2 c. shredded iceberg lettuce
4 hard-cooked eggs, sliced
pepper to taste
12 oz. cooked ham, cut in thin strips (or 1 c. each of ham and hard salami, cut in thin strips)
1 pkg. (10 oz.) frozen tiny green peas, thawed
1 c. (4 oz.) coarsely shredded Monterey Jack or cheddar cheese
For garnish: 2 Tbsp. chopped fresh parsley

Cook macaroni shells according to package directions; rinse and drain. Toss macaroni with oil to prevent shells sticking together. Put lettuce in one layer in a 3-quart glass or clear plastic bowl; top with cooled macaroni, then egg slices. Sprinkle with pepper. Add in layers the ham, peas, and cheese. Spread dressing carefully over the top to edge of bowl. Cover tight with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley. Toss salad at table before serving. Makes 6 servings.

1 c. mayonnaise
1/2 c. sour cream
2 tsp. Dijon mustard
1/4 c. sliced green onions
1/2 tsp. salt
1/2 tsp. pepper

Mix all dressing ingredients in a small bowl until thoroughly blended.