1 1/2 c. uncooked small shell macaroni
1 tbsp. vegetable oil
3 c. shredded lettuce
3 hard-boiled eggs, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 c. julienned cooked ham
1 c. julienned hard salami
1 (10 oz.) pkg. frozen peas, thawed
1 c. mayonnaise
1/4 c. sour cream
1/4 c. chopped green onions
2 tsp. Dijon mustard
1 c. shredded Colby or Monterey Jack cheese
2 tbsp. minced fresh parsley

Cook macaroni according to package directions. Drain and rinse with cold water. Drizzle with oil. Toss to coat. Place the lettuce in a 2 1/2-quart glass serving bowl. Top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, then salami and then peas.

Dressing: Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight.

Just before serving, sprinkle with grated cheese and parsley.

Yield: about 10 servings for side dish or 5 servings if main dish.