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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 1 1/2 c. medium-size macaroni shells
- 1 Tbsp. vegetable oil
- 2 c. shredded iceberg lettuce
- 4 hard-cooked eggs, sliced
- pepper to taste
- 12 oz. cooked ham, cut in thin strips (or 1 c. each of ham and hard salami, cut in thin strips)
- 1 pkg. (10 oz.) frozen tiny green peas, thawed
- 1 c. (4 oz.) coarsely shredded Monterey Jack or cheddar cheese
- For garnish: 2 Tbsp. chopped fresh parsley
Method
- Cook macaroni shells according to package directions; rinse and drain.
- Toss macaroni with oil to prevent shells sticking together. Put lettuce in one layer in a 3-quart glass or clear plastic bowl; top with cooled macaroni, then egg slices.
- Sprinkle with pepper. Add in layers the ham, peas, and cheese.
- Spread dressing carefully over the top to edge of bowl.
- Cover tight with plastic wrap and refrigerate overnight.
- Before serving, sprinkle with parsley.
- Toss salad at table before serving.
- Makes 6 servings.
