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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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A layered salad from TOH that I have yet to try. I like the combination of ingredients. Cooking time is chill time. Ingredients:
1 1/2 cups small shell pasta, uncooked |
1 tablespoon vegetable oil |
3 cups lettuce, shredded |
3 hard-cooked eggs, sliced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup ham, julienned |
1 cup salami, julienned |
1 (10 ounce) package frozen peas, thawed |
1 cup mayonnaise |
1/4 cup sour cream |
1/4 cup green onion, chopped |
2 teaspoons dijon mustard |
1 cup colby or 1 cup monterey jack cheese, shredded |
2 tablespoons fresh parsley, minced |
Directions:
1. Cook macaroni according to package directions; drain and rinse with cold water.
2. Drizzle with oil; toss to coat.
3. Place the lettuce in a 2 1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper.
4. Layer with ham, salami, and peas.
5. Combine mayonnaise, sour cream, green onions, and mustard. Spread over the top.
6. Cover and refrigerate for several hours or overnight.
7. Just before serving, sprinkle with cheese and parsley.
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