You may also like
Categories:
shell macaroni vegetable oil eggs salt pepper ham salami peas mayonnaise sour cream green onion mustard colby-Monterey
Viewed: 65 - Published at: 6 years agoIngredients
- 1 12 cups shell macaroni (small, uncooked)
- 1 tablespoon vegetable oil
- 3 cups lettuce, shredded
- 3 eggs, hard cooked and sliced
- 14 teaspoon salt
- 18 teaspoon pepper
- 1 cup ham, cooked and julienned
- 1 cup salami, julienned
- 10 ounces peas, frozen, thawed
- 1 cup mayonnaise
- 14 cup sour cream
- 14 cup green onion, chopped
- 2 teaspoons Dijon mustard
- 1 cup colby-monterey jack cheese, shredded
Method
- Cook macaroni according to directions; drain and rinse with cold water.
- Drizzle with oil; tossing to coat.
- Place lettuce in 2 1/2 quart glass serving bowl.
- Place macaroni on top of lettuce.
- Place eggs on top of macaroni.
- Sprinkle with salt & pepper.
- Layer ham, salami and peas.
- Combine mayo, sour cream, green onions and mustard; spread over the top.
- Cover and refrigerate overnight (or for several hours).
- Just prior to serving, top with cheese.
