1 c. sm. macaroni shells
4 c. shredded Romaine lettuce
4 carrots, pared & cut into 2" thin sticks
1 (10 oz.) pkg. frozen green peas, thawed
1 sm. red onion, halved, sliced crosswise & separated into rings
1/2 lb. piece cooked ham, cut into 1/2" cubes (2 c.)
1/2 c. shredded Swiss cheese (2 oz.)
1 1/2 c. mayonnaise
2 tbsp. snipped fresh dill or 1 1/2 tsp. dillweed
2 hard cooked eggs, wedged cut

Cook shells following package directions. Drain well and cool to room temperature. Place lettuce in an even layer in bottom of clear 3 quart clear glass bowl. Arrange carrot sticks in even layer over lettuce. Cover with a layer of macaroni, then the peas, onion and ham. Sprinkle the top with Swiss cheese.

Combine the mayonnaise and dill in a small bowl. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap and chill for several hours.

Just before serving, toss well to coat. Makes 8 servings.