Make-Ahead Pasta Salad

Ingredients:

• 1 1/2 cups medium macaroni shells
• 1 tablespoon vegetable oil
• 2 cups torn iceberg lettuce
• 3 hard-cooked eggs, sliced
• pepper to taste
• 12oz ham, cut into strips
• 1 (10oz) package frozen tiny peas, thawed slightly
• 4oz Monterey Jack cheese, coarsely shredded
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons Dijon-style mustard
• 1/4 cup sliced green onions
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• parsley for garnish

Instructions:

Cook macaroni according to package directions. Drain and rinse with cold water. Drain well. In a large bowl, toss macaroni with oil. Place lettuce in bottom of another large bowl, preferably glass or plastic to show off layers. Top with macaroni and egg slices. Sprinkle with pepper. Add in layers of ham, peas and cheese. In a small bowl combine mayonnaise, sour cream, mustard, onions, salt and pepper. Blend well. Carefully spread dressing over cheese layer, spreading to edges of bowl. Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley.