1 1/2 c. med. sized macaroni shells, freshly cooked, rinsed with cold water
and drained
1 tbsp. vegetable oil

DRESSING:

1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 c. sour cream
1/4 c. sliced green onions
1/2 tsp. fresh ground pepper

3 hard boiled eggs, sliced Pepper to taste 12 oz. ham, cut in thin strips or 1 cup each thin strips ham and hard salami 10 oz. pkg. frozen tiny green peas, thawed 4 oz. Monterey Jack cheese 2 tbsp. chopped parsley, for garnish

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in small bowl until well blended. Put lettuce layered in 3 quart glass bowl. Top with the macaroni and egg slices. Sprinkle with pepper. Add in layers the ham, peas and cheese. Spread dressing carefully over the top to bowl's edge. Cover tight with plastic wrap and refrigerate overnight. Serves 6.