Make-Ahead Eight Layer Salad
Serves: 10
Ingredients
••2 cups uncooked small pasta shells
••1 tablespoon canola or vegetable oil
••3 cups shredded lettuce
••4 hard-boiled large eggs, sliced
••¼ teaspoon salt
••⅛ teaspoon pepper
••1 cup julienned fully cooked ham
••1 cup julienned hard salami
••1 package (10 ounces) frozen peas, thawed
DRESSING:
••1 cup mayonnaise
••¼ cup sour cream
••⅓ cup chopped green onions
••2 teaspoons Dijon mustard
TOPPINGS:
••1 cup shredded Monterey Jack cheese
••2-3 tablespoons minced fresh parsley
Instructions
1.Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
2.Place the lettuce in a tall 2-1/2-qt. glass serving (ideally a trifle bowl) but you can also use a large glass bowl; top with pasta and then sliced eggs. Sprinkle with salt and pepper.
3.Layer with ham, salami and then peas.
4.Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover tightly and refrigerate for several hours or overnight for best flavor.
5.Sprinkle with cheese and parsley before serving. Enjoy!
