Eight Layer Salad - cooking recipe

Ingredients

1 1/2 c. uncooked shell macaroni
1 Tbsp. vegetable oil
3 c. shredded lettuce
2 hard-cooked eggs, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 c. julienned fully cooked ham
1 c. julienned hard salami
1 (10 oz.) pkg. frozen peas, thawed
1 c. mayo
1/4 c. sour cream
1/4 c. chopped green onions
2 tsp. Dijon mustard
1 c. (4 oz.) shredded Colby or Monterey Jack cheese
2 Tbsp. minced fresh parsley

Preparation

Cook macaroni according to package directions; drain and rinse. Drizzle with oil; toss to coat.
Place lettuce, macaroni, eggs, salt, pepper, ham, salami and peas in that order in 2 1/2-quart trifle dish.
Combine mayo, sour cream, onions and mustard.
Spread over top.
Cover and refrigerate for several hours.
Just before serving, sprinkle with cheese and parsley.