1 c. tiny shell macaroni (4 oz.)
2 c. shredded lettuce
2 hard cooked eggs, sliced
1 c. fully cooked ham, cut into julienne strips
1 c. frozen peas, thawed
1/2 c. shredded Swiss cheese
1/2 c. salad dressing or mayo
1/4 c. dairy sour cream
1 tsp. prepared mustard
Dash bottle hot pepper sauce
Snipped parsley

Cook macaroni; drain, rinse and cool. Place lettuce in bottom of 2 quart souffle dish, sprinkle salt and pepper. Top with macaroni, sprinkle egg slices on top of macaroni. Layer ham strips, thawed peas and shredded cheese in order atop eggs. Combine salad dressing, sour cream, green onion, mustard, hot pepper, spread over top of salad. Cover and refrigerate overnight. Toss before serving.