1 1/2 c. macaroni shells, cooked, rinsed & drained
1 tbsp. vegetable oil
2 c. shredded Iceberg Lettuce
3 hard-cooked eggs, sliced
12 oz. ham, in strips
1 pkg. frozen tiny peas
1 (4 oz.) c. shredded Monterey Jack cheese

DRESSING:

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. freshly ground pepper

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in small bowl. Put lettuce in one layer in a 3 quart bowl. Top with macaroni (cooled); then egg slices. Sprinkle with pepper. Add in layers the ham, peas and cheese.

Spread dressing carefully over the top to bowls edge. Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley.