Eight Layer Salad

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

1. Cook macaroni according to package directions; drain and rinse. Drizzle with oil; toss to coat.
2. Place lettuce, macaroni, eggs, salt, pepper, ham, salami and peas in that order in 2 1/2-quart trifle dish.
3. Combine mayo, sour cream, onions and mustard.
4. Spread over top.
5. Cover and refrigerate for several hours.
6. Just before serving, sprinkle with cheese and parsley.

shell macaroni, vegetable oil, shredded lettuce, eggs, salt, pepper, frozen peas, mayo, sour cream, green onions, mustard, cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80438 (may not work)