The weather is soooo beautiful today!! I absolutely LOVE spring time!!
This recipe is great for days like this! It's a make ahead recipe, so you can just pull it out of the fridge when it's time to eat & you're good to go! It can be used as a main dish or a side either way. If you serve it as your main dish, just make some nice Pan Rolls or this Bacon Swiss bread to go with it & you're set!
2 cups uncooked elbow macaroni
1 tablespoon canola oil
3 cups shredded lettuce
1 medium green pepper, chopped
1 medium cucumber, peeled, and diced
4 hard-boiled eggs, sliced
1 cup shredded red cabbage
1 small red onion, chopped
2 medium carrots, shredded
1 cup diced fully cooked ham, optional
1 cup frozen peas, thawed
1 cup shredded monterey jack cheese
1 cup miracle whip
1/2 cup sour cream
1/2 cup chopped green onions
1 tablespoon spicy brown mustard
1 teaspoon sugar
salt & pepper to taste
Cook macaroni according to package directions; drain and rinse in cool water. Transfer to a bowl. Drizzle the noodles with the oil and toss to coat.
Place the lettuce evenly across the bottom of a 9 x 13 pan. Top with green peppers, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham, peas & cheese.
In a small bowl combine the miracle whip, sour cream, green onions, mustard, sugar, and salt & pepper. Spread over the top of the salad. Cover and refrigerate overnight.
Just before serving you can sprinkle some more green onions or freshly grated Parmesan cheese on the top.
Lovely & delicious! Enjoy!