1 1/2 c. med. size macaroni shells
1 tbsp. vegetable oil

Freshly cook macaroni, rinse with cold water and drain.

DRESSING:

1 c. mayonnaise
1/2 c. sour cream
2 tsp. Dijon mustard
1/4 c. green onions
1/2 tsp. salt
1/2 tsp. pepper
2 c. shredded iceberg lettuce
3 hard cooked eggs, sliced
12 oz. ham
1 (10 oz.) pkg. frozen green peas, thawed
1 c. (4 oz.) shredded Monterey Jack cheese

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in a small bowl until thoroughly blended. Put lettuce in one layer in a 3 quart bowl, preferably clear glass, top with cooled macaroni, then egg slices. Add in layers the ham, peas and cheese. Spread dressing carefully over the top to bowl's edge. Cover tight with plastic wrap and refrigerate overnight. Garnish with parsley if desired.