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
In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper. 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. Cover tightly and refrigerate for at least 5 hours. Toss right before serving
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