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Cook macaroni; drain, rinse and cool. Shred lettuce in 2-quart casserole. Sprinkle with salt and pepper. Top with macaroni. Add ham, peas and cheese. Combine salad dressing, sour cream, onion, mustard and pepper sauce. Spread over casserole and seal edges. Cover and refrigerate overnight. Sprinkle top with paprika. Toss before serving.
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table