• 3 cups shredded green leaf lettuce
  • 1 1/2 cups uncooked small shell macaroni
  • 1 Tbsp canola oil
  • 3 hard cooked eggs, sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup chopped, fully cooked, ham
  • 1 cup chopped hard salami
  • 1 lb frozen peas, thawed
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped green onions
  • 2 tsp Dijon mustard
  • 1 cup (4 oz) shredded Colby Jack cheese
  • Parsley for garnish


  • Cook shell macaroni according to package directions. Drain and rinse with cold water. Drizzle with oil, and toss to coat.
  • Place shredded lettuce in a 2/12 quart glass serving bowl or trifle bowl.
  • Top lettuce with macaroni, being careful to layer the macaroni evenly over the lettuce for a pretty layered look.
  • Add sliced eggs for the following layer.
  • Sprinkle eggs and macaroni with salt and pepper.
  • Add chopped ham, then chopped salami, and then the thawed peas.
  • In a small bowl, combine mayonnaise, sour cream, green onions and Dijon mustard.
  • Spread this mixture over the peas …

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