Ingredients
The following ingredients have 10 Servings
- 2 cups uncooked medium pasta shells
- 1 pkg (10-12 oz frozen peas)
- 3 cup shredded lettuce (or 1/2 head, thinly sliced)
- 3-4 hard-cooked eggs (sliced)
- 1/2 medium red onion (diced)
- 3 Roma tomatoes (diced)
- 2 cups Jack or Sharp Cheddar Cheese (grated)
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1-2 Tbsp. sugar
- ¼ Tbsp. salt
- ¼ Tbsp. pepper
- 8 slices pre-cooked bacon (cooked and chopped or ½ lb. bacon (cooked, drained, crumbled))
- 2-3 Tbsp. fresh basil (chopped)
Instruction
- Cook pasta shells according to pacakge directions; drain and rinse with cold water. Pour the frozen peas on top and rinse together; mix with hands. Set aside.
- Place the lettuce on the bottom of a 2-1/2 qt. glass serving bowl; top with macaroni and peas.
- Layer the hard cooked eggs, red onions, peas and tomatoes.
- Sprinkle with cheese. Set aside.
- In a small bowl, combine mayonnaise, sour cream, sugar, salt and pepper. Lightly spread over the cheese with a spatula.
- Cover and refrigerate for several hours or overnight.
- Just before serving, sprinkle the pre-cooked chopped bacon over the salad; top with fresh chopped basil. Serve!
