Overnight Pasta Salad - cooking recipe

Ingredients

1 c. (4 oz.) tiny shell macaroni
2 c. shredded lettuce
dash of salt and pepper
2 hard-boiled eggs, sliced
1 c. ham, cut in julienne strips
1 c. frozen green peas, thawed (not cooked)
1/2 c. shredded Swiss cheese
1/2 c. mayonnaise or salad dressing
1/4 c. sour cream
1 Tbsp. green onion, chopped
1 tsp. prepared mustard
dash of hot pepper sauce
paprika

Preparation

Cook macaroni rinse and drain twice and let cool.
Place the lettuce in a 2-quart casserole and sprinkle with salt and pepper. Top with the cooked macaroni, then egg slices, ham strips, thawed peas and shredded cheese.
Combine mayonnaise, sour cream, green onion, mustard and hot pepper sauce.
Spread over top of seal, sealing to edge of dish.
Cover and refrigerate 24 hours or overnight.
Sprinkle with paprika and toss before serving.