2 c. uncooked pasta (sm. shells or macaroni)
4-5 c. shredded lettuce
4 hard boiled eggs, sliced
2-3 c. julienne ham
2 c. frozen petite peas
1 c. shredded Mozzarella cheese
1 c. mayonnaise
1/2 c. sour cream
2 tbsp. chopped scallions
1 tsp. Tabasco
Parsley

Cook pasta. Rinse, drain and cool. In a 4 quart bowl layer shredded lettuce, pasta, egg slices, ham strips, frozen peas and shredded cheese, salting and peppering as you go. Combine mayonnaise, sour cream, chopped scallions and Tabasco sauce and spread over top of salad, sealing to edge of dish. Cover and refrigerate overnight. Sprinkle with paprika and chopped parsley and toss and serve. Serves 8.