Festive Make-Ahead Pasta Salad

• 1 1/2 c. medium size macaroni shells
• 1 Tbsp. vegetable oil
• 1 c. mayonnaise
• 1/2 c. sour cream
• 2 tsp. Dijon mustard
• 1/4 c. sliced green onions
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 c. shredded head lettuce
• 3 hard-cooked eggs, sliced
• pepper to taste
• 12 oz. ham, cut in thin strips
• 1 pkg. frozen peas
• 1 c. coarsely shredded Monterey Jack cheese

1. Cook macaroni, then rinse in cold water and drain.
2. Toss with oil to prevent shells from sticking.
3. Mix next 6 ingredients in a small bowl until thoroughly blended.
4. Put lettuce in one layer in a 3-quart bowl (preferably clear glass to show layers).
5. Top with cooled macaroni, then egg slices.
6. Sprinkle with pepper.
7. Add layers of the ham, peas and cheese.
8. Spread dressing carefully over the top to bowl's edge.
9. Cover tightly with plastic wrap and refrigerate overnight.
10. Toss just at serving time.

macaroni, vegetable oil, mayonnaise, sour cream, mustard, green onions, salt, freshly ground pepper, head lettuce, eggs, pepper, ham, frozen peas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890353 (may not work)