3 c. tiny shell macaroni
4 c. shredded lettuce
4 hard boiled eggs, sliced
2 c. ham, Julienne strips
2 c. frozen peas, thawed
Snipped parsley
1 c. shredded Swiss cheese
1 c. mayonnaise
1/2 c. sour cream
2 tsp. chopped green onion
2 tsp. prepared mustard
Dash of hot pepper sauce

Cook macaroni, drain and rinse. Place lettuce in bottom of 4 quart casserole dish. Sprinkle with salt and pepper. Sprinkle egg slices over lettuce. Layer on top of each other; macaroni, ham, peas, cheese. Combine mayonnaise, sour cream, green onion, prepared mustard and dash of hot pepper sauce. Spread over top of salad and sprinkle parsley over all. Cover and refrigerate overnight. Toss just before serving.