INGREDIENTS
•
2 cups uncooked small pasta shells
•
1 tablespoon canola or vegetable oil
•
3 cups shredded lettuce
•
4 hard-boiled large eggs, sliced
•
1/4 teaspoon salt
•
⅛ 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
•
1/3 cup chopped green onions
•
2 teaspoons Dijon mustard
•
1 cup shredded Monterey Jack cheese
•
2-3 tablespoons minced fresh parsley