Make-Ahead Pasta Salad
From debra47 17 years ago
- 180 minutes to make
- Serves 6
This is a layered pasta salad that I have served in the past for family parties. It is ideal for big gatherings or as a side dish in the summer time. It is quite easy and ideal for anyone with a busy schedule.
Ingredients
- 1 1/2 cups medium size macaroni shells, freshly cooked shopping list
- 1 tablespoon vegetable oil shopping list
- Dressing: shopping list
- 1 cup mayonnaise shopping list
- 1/2 cup sour cream shopping list
- 2 teaspoons Dijon mustard shopping list
- 1/4 cup sliced green onions shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 2 cups shredded iceberg lettuce shopping list
- 3 hard cooked eggs, sliced shopping list
- pepper to taste shopping list
- 1 ounces of ham, cut in thin slices shopping list
- or 1 cup each of thin strips ham shopping list
- and hard salami shopping list
- 10 ounces frozen tiny green peas, thawed shopping list
- 1 cup coarsely shredded monterey jack cheese shopping list
- For garnish: 2 tablespoons chopped parsley shopping list
How to make it
- Rinse the cooked macaroni shells
- Drain the cooked macaroni.
- Toss macaroni with oil to prevent shells from sticking.
- Mix all dressing ingredients in a small bowl until thoroughly blended.
- Put lettuce in one layer in a 3 quart bowl.
- Clear glass or plastic bowl is best to show off the layered effect.
- Top with cooled macaroni.
- Next add the egg slices.
- Sprinkled with pepper.
- Add in layers the ham, peas, and cheese.
- Spread dressing carefully over the top to bowl's edge.
- Cover tight with plastic wrap.
- Refrigerate overnight.
- Before serving, sprinkle with parsley.
The Rating
Reviewed by 2 people-
This is really really good and it is a great addition to the summer barbecue menu. Will definitely add this to the summer repertoire.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "