Ingredients
1-1/2 cups uncooked small pasta shells1 tablespoon canola oil3 cups shredded lettuce3 hard-boiled large eggs, sliced1/4 teaspoon salt1/8 teaspoon pepper1 cup julienned fully cooked ham1 cup julienned hard salami1 package (10 ounces) frozen peas, thawedDRESSING:1 cup mayonnaise1/4 cup sour cream1/4 cup chopped green onions2 teaspoons Dijon mustardTOPPINGS:1 cup shredded Colby or Monterey Jack cheese2 tablespoons minced fresh parsley
Preparation
Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
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.
Just before serving, sprinkle with cheese and parsley.
