Mac and Peas pasta salad
Source of Recipe
pasta salad book
Recipe Introduction
A great make-ahead layered salad
List of Ingredients
- 1 1/2 cups macaroni shells, medium size
- 1 tblsp olive oil
- 2 cups shredded iceberg lettuce
- 3 hard boiled eggs, sliced
- 12 oz ham cut in thin strips
- 1 package frozen tiny peas, thawed
- 1 cup shredded Jack or cheddar cheese
- chopped parsley or basil for garnish
- Dressing
- one cup mayonaisse
- 1/2 cup sour cream
- 2 teasp dijon mustard
- 1/4 cup sliced green onions
- dash of salt and pepper
Instructions
- Cook macaroni. Rinse in cold water, drain and toss with olive oil.
- Mix dressing in a separate bowl until blended well
- In a three quart clear glass or plastic bowl, layer lettuce, macaroni, then egg slices.Next layer ham, peas then cheese.
- Spread dressing carefully over the cheese to the bowl's edge.
- Refrigerate overnight, covered tight with plastic wrap.
- sprinkle with herbs before serving.
- Toss together at the table.
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