• 2 C. uncooked elbow macaroni
• Dressing
• 1 1/2 c. salad dressing
• 1 Tbsp. vegetable oil
• 3 C. shredded lettuce
• 1/2 c, sour cream
• 1/4 c. half and half
• 1 green pepper, chopped
• 1 cucumber, peeled and diced
• 2 T. horseradish mustard
• 2 t. sugar
• 2 C. Nueske's Summer Sausage, julienne strips (divided)
• 1 C. red cabbage, shredded
• 1 c. shredded cheddar cheese
• 3 eggs, hard cooked and diced
• 1/2 C. onion, chopped
• 1 1/2 C. carrots, shredded
• 1 1/2 C, frozen peas, thawed

Cook macaroni al dente, drain and rinse in cold water. Drizzle with oil. Toss to coat. Layer lettuce, green pepper, cucumber, macaroni and 1 cup of the Summer Sausage strips in 9 x 13 glass pan. In small bowl, combine salad dressing, sour cream, half and half, mustard, sugar, salt and pepper. Spoon 1/2 of this mixture over the layers you have created so far. Continue to layer the red cabbage, eggs, onion, carrots, peas and remaining cup of Summer Sausage. Spoon remaining dressing mixture over. Sprinkle with shredded cheese, if desired. You may also arrange in serving bowl. Cover and refrigerate.