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  • 1 cup small macaroni shells
  • 4 cups Romaine lettuce, shredded
  • 4 carrots, pared, cut in 2"stic
  • 1 10 oz package frozen peas, thawed
  • 1 small red onion, slice in rings
  • 1/2 pound cooked ham, 1/2" cubes
  • 1/2 cup Swiss cheese, shredded
  • 1 1/2 cups mayonnaise
  • 2 tablespoons snipped fresh dill
  • 2 hard cooked eggs, cut in wedges


  • Cook macaroni shells following package directions. Drain well in a colandar. Cool to room temperature. Place lettuce in an even layer in the bottom of a 3 quart clear glass bowl. Arrange the carrot sticks in an even layer over the lettuce. Cover with a layer of macaroni then peas, onion and ham. Sprinkle with Swiss cheese. Combine the mayonaisse and dill in a small bowl. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap. Chill several hours before serving.

Categories: Pasta 
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