24 Hour Ham And Pasta Salad - cooking recipe

Ingredients

2 eggs
1 c. frozen peas
1 c. tiny-shell macaroni or elbow macaroni
2 c. shredded lettuce
1 c. fully cooked ham, cut into julienne strips
1/2 c. shredded Swiss cheese
1/2 c. mayonnaise or salad dressing
1/4 c. dairy sour cream
1 Tbsp. chopped green onion
1 Tbsp. prepared mustard
dash of bottled hot pepper sauce
snipped parsley
paprika

Preparation

To hard-cook eggs, place eggs in saucepan; cover with cold water.
Bring to boiling; reduce heat to just below simmering. Cover; cook for 15 minutes.
Run cold water over eggs until cool. Remove shells; slice eggs.
Meanwhile, in a colander run peas under hot water until separated.
In saucepan, cook macaroni in a large amount of boiling salted water according to package directions.
Drain.
Rinse in ice water.
Drain again.
Set aside. Place lettuce in the bottom of a 2-quart casserole or souffle dish.
Sprinkle with a little salt and pepper.
Top with the drained macaroni.
Sprinkle egg slices with a little salt; arrange atop macaroni, standing some egg slices on edge, if desired. Layer in order atop eggs:
ham strips, peas and cheese.
Combine the mayonnaise or salad dressing, sour cream, green onion, mustard and pepper sauce.
Spread atop salad, sealing to edge of casserole.
Cover; chill in the refrigerator for 3 to 24 hours. Before serving, sprinkle top of salad with snipped parsley and paprika; toss.
Serves 4.