Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

MAKE AHEAD PASTA SALAD




Source of Recipe


*


List of Ingredients





1 1/2 c. cooked medium macaroni shells, rinsed and drained
1 Tbsp. vegetable oil
2 c. shredded lettuce
3 sliced hard-boiled eggs
12 oz. ham, cut in thin strips
1 pkg. frozen tiny green peas, thawed
1 c. coarsely shredded Monterey Jack cheese



Dressing:

1 c. mayonnaise
1/2 c. sour cream
2 tsp. Dijon mustard
1/4 c. green onions
1/2 tsp. salt
1/2 tsp. pepper

Recipe



Toss macaroni, drained, with oil. Mix dressing. Beginning with lettuce, layer lettuce, macaroni, eggs, ham, peas and cheese. When layers are complete, spread dressing over top. Cover with clear plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley.