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

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

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in a small bowl until blended. Put lettuce in one layer in a 3 quart bowl, preferably clear glass or plastic to show off layered effect; top with cooled macaroni, then egg slices. Sprinkle with pepper.

Add in layers the ham, peas and cheese. Spread dressing carefully over top to bowls edge. Cover tight with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley. Make 6 servings. You may want to toss before serving.