Hearty Eight-Layer Salad

• 1-1/2 cups uncooked small pasta shells
• 1 tablespoon canola oil
• 3 cups shredded lettuce
• 3 hard-boiled large eggs, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup julienned fully cooked ham
• 1 cup julienned hard salami
• 1 package (10 ounces) frozen peas, thawed
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped green onions
• 2 teaspoons Dijon mustard
• 1 cup shredded Colby or Monterey Jack cheese
• 2 tablespoons minced fresh parsley

1. Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
2. Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight.
3. Just before serving, sprinkle with cheese and parsley.

pasta shells, canola oil, shredded lettuce, eggs, salt, pepper, frozen peas, mayonnaise, sour cream, green onions, mustard, cheese, parsley

Taken from www.tasteofhome.com/recipes/hearty-eight-layer-salad/ (may not work)