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

Cook macaroni shells, follow package directions. Drain and cool. Place lettuce in an even layer in the bottom of a 3-quart clear glass bowl. Arrange the carrot sticks in an 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. Chill several hours.

Just before serving, toss well to coat.