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.