1 1/2 c. med.-size macaroni shells, freshly cooked, rinsed with cold water and drained
1 tbsp. vegetable oil
2 c. shredded iceberg lettuce
3 hard cooked eggs, sliced
Pepper to taste
12 oz. ham, cut in thin strips or 1 c. each thin strips ham and hard salami
1 (10 oz.) pkg. frozen tiny green peas, thawed
1 c. (4 oz.) coarsely shredded Monterey Jack cheese

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. freshly ground pepper

Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in a small bowl until thoroughly 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. Cover tight with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley. 6 servings.