1 1/2 c. med.-size macaroni shells, cooked, rinsed with cold water, drained
1 tsp. veg. oil

Toss macaroni with oil to prevent shells from sticking.

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

Mix mayonnaise, sour cream, Dijon mustard, green onions, salt, and pepper in a small bowl until thoroughly blended.

1/2 tsp. salt
2 c. shredded lettuce
Pepper to taste
1 (10 oz.) pkg. frozen green peas, thawed
2 tbsp. chopped parsley
1/4 tsp. pepper
4 hard-cooked eggs, sliced
6 oz. ham, cut in strips
1 c. (4 oz.) coarsely shredded Monterey Jack cheese