Hearty eight layer salad It’s my most requested recipe for family gatherings. It’s simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing. From Noreen Meyer of Madison Wisconsin.

Ingredients 

1-1/2 cups uncooked small pasta shells

1 tablespoon vegetable oil

3 cups shredded lettuce

3 hard-cooked eggs, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup julienned fully cooked ham

1 cup julienned hard salami

1 package (10 ounces) frozen peas, thawed

1 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped green onions

2 teaspoons Dijon mustard

1 cup (4 ounces) shredded Colby or Monterey

Jack cheese

2 tablespoons minced fresh parsley

Method

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.

Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.

Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight.

Just before serving, sprinkle with cheese and parsley. Yield: 10 servings.