24 Hour Ham And Pasta Salad

• 2 eggs
• 1 c. frozen peas
• 1 c. tiny-shell macaroni or elbow macaroni
• 2 c. shredded lettuce
• 1 c. fully cooked ham, cut into julienne strips
• 1/2 c. shredded Swiss cheese
• 1/2 c. mayonnaise or salad dressing
• 1/4 c. dairy sour cream
• 1 Tbsp. chopped green onion
• 1 Tbsp. prepared mustard
• dash of bottled hot pepper sauce
• snipped parsley
• paprika

1. To hard-cook eggs, place eggs in saucepan; cover with cold water.
2. Bring to boiling; reduce heat to just below simmering. Cover; cook for 15 minutes.
3. Run cold water over eggs until cool. Remove shells; slice eggs.
4. Meanwhile, in a colander run peas under hot water until separated.
5. In saucepan, cook macaroni in a large amount of boiling salted water according to package directions.
6. Drain.
7. Rinse in ice water.
8. Drain again.
9. Set aside. Place lettuce in the bottom of a 2-quart casserole or souffle dish.
10. Sprinkle with a little salt and pepper.
11. Top with the drained macaroni.
12. Sprinkle egg slices with a little salt; arrange atop macaroni, standing some egg slices on edge, if desired. Layer in order atop eggs:
13. ham strips, peas and cheese.
14. Combine the mayonnaise or salad dressing, sour cream, green onion, mustard and pepper sauce.
15. Spread atop salad, sealing to edge of casserole.
16. Cover; chill in the refrigerator for 3 to 24 hours. Before serving, sprinkle top of salad with snipped parsley and paprika; toss.
17. Serves 4.

eggs, frozen peas, tinyshell macaroni, shredded lettuce, fully cooked ham, swiss cheese, mayonnaise, sour cream, green onion, mustard, pepper sauce, parsley, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343286 (may not work)