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white wine vinegar, 2 tablespoons
Two teaspoons of dijon mustard and one teaspoon of sugar
one-fourth teaspoon of Worcestershire sauce
half a teaspoon of salt
30 milligrams of black pepper
The salad
Cook and drain three cups of macaroni.
Three cups of romaine lettuce, chopped
Diced red bell pepper (half of a cup), finely chopped red onion (a quarter cup), and thawed green peas (a quarter cup).
⅓ cup of celery seeds
Half a cup of diced ham
1/4 cup of black olives
3/8 cup of crumbled cheddar cheese
Layered Pasta Salad Recipe
Combine the mayonnaise, sour cream, vinegar, sugar, dijon mustard, Worcestershire sauce, salt, and pepper in a small bowl.
Pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese should be layered in a large trifle bowl or glass dish starting with lettuce.
Tightly cover and chill for a minimum of five hours.
Just before serving, toss.
