Layered Pasta Salad

DRESSING

• 1/2 cup mayo
• ¾ cup sour cream
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• 2 teaspoon dijon mustard
• ½ teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• ½ teaspoon black pepper

SALAD

• 3 cups macaroni pasta, cooked and drained
• 3 cups chopped romaine lettuce
• Half of 1 red bell pepper, diced
• ¼ cup red onion, finely diced
• ½ frozen green peas, thawed
• ⅓ cup chopped celery
• 1 ½ cups diced ham
• ⅓ cup black olives
• ½ cup shredded cheddar cheese

PREPARATION

1. In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.
2. In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.
3. Cover tightly and refrigerate for at least 5 hours.
4. Toss right before serving.

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