1 c. macaroni shells
4 c. torn lettuce
4 carrots, shredded
1 (10 oz.) pkg. frozen peas, thawed
1 sm. red onion, halved & sliced
1/2 lb. cubed cooked ham
1/2 c. shredded Swiss cheese
1 1/2 c. mayonnaise
2 tbsp. fresh dill or 1 1/2 tsp. dillweed
2 hard cooked eggs

Cook macaroni shells. Drain well and cool to room temperature. In large bowl layer: lettuce, carrots, macaroni shells, peas, onion and ham. Sprinkle the tops with Swiss cheese.

Mix mayonnaise and dill in a small bowl. Mound dressing in center of salad. Arrange egg wedges around mound. Cover and chill several hours. Just before serving, toss well to coat. Makes 12 servings.