30 Minutes or Less

Make-Ahead Eight Layer Salad

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Serves: 8

Prep Time: 15 minutes

Cook Time: 10



2 1/2 cups uncooked small pasta (elbows, shells)

1 tablespoon olive oil

3 cups shredded lettuce

4 hard-boiled eggs, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup julienned fully cooked ham

1 cup julienned hard salami

1 package (10 ounces) peas, thawed if frozen


1 cup full-fat mayonnaise

1/4 cup sour cream

1/3 cup chopped scallions

2 teaspoons Dijon mustard


1 cup shredded white cheddar cheese

3 tablespoons minced fresh parsley


01Cook pasta according to package directions; drain and rinse with cold water to stop cooking process. Drizzle with olive oil and toss to coat.
02Place the lettuce in a tall 2-1/2-qt. glass serving dish (trifle bowl, etc) and top with pasta and then sliced eggs. Sprinkle with salt and pepper.
03Layer with ham, salami and then peas on top.
04Combine dressing ingredients: mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover tightly and refrigerate for several hours or overnight for flavors to come together.
05Sprinkle with white cheddar cheese and parsley before serving.

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