Yield: 8 to 10 Servings
Rosemary Bergling

1 1/2 cups uncooked medium shell macaroni
1 tablespoon vegetable oil
2 cups shredded lettuce
1 cup (4 ounces) shredded ham
3 hard-cooked eggs, sliced
1 (10-ounce) package frozen green peas, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup mayonnaise
1/2 cup commercial sour cream
2 teaspoons Dijon mustard
1/4 cup sliced green onions
1/2 teaspoon salt
1/8 teaspoon pepper

Cook macaroni according to package directions; drain.
Rinse macaroni with cold water; drain.
Combine macaroni and oil; toss lightly to coat.

Layer lettuce, macaroni, ham, egg slices, peas, and cheese in a large salad bowl.
Combine mayonnaise and remaining ingredients and mix well.
Spread mixture evenly over salad, sealing to edge of bowl.
Cover bowl tightly

Chill at least 12 hours.

Toss gently before serving.

Recipe added 05-03-10