You can use gluten-free pasta. Easy to make the night before and refrigerate.
Ingredients
2cupsuncooked medium pasta shells
1pkg, 10-12 oz frozen peas
3cupshredded lettuce, or 1/2 head, thinly sliced
3-4hard-cooked eggs, sliced
1/2medium red onion, diced
3Roma tomatoes, diced
2cupsJack or Sharp Cheddar Cheese, grated
3/4cupmayonnaise
1/4cupsour cream
1-2Tbsp.sugar
¼Tbsp.salt
¼Tbsp.pepper
8slicespre-cooked bacon, cooked and chopped or ½ lb. bacon (cooked, drained, crumbled)
2-3Tbsp.fresh basil, chopped
Instructions
Cook pasta shells according to pacakge directions; drain and rinse with cold water. Pour the frozen peas on top and rinse together; mix with hands. Set aside.
Place the lettuce on the bottom of a 2-1/2 qt. glass serving bowl; top with macaroni and peas.
Layer the hard cooked eggs, red onions, peas and tomatoes.
Sprinkle with cheese. Set aside.
In a small bowl, combine mayonnaise, sour cream, sugar, salt and pepper. Lightly spread over the cheese with a spatula.
Cover and refrigerate for several hours or overnight.
Just before serving, sprinkle the pre-cooked chopped bacon over the salad; top with fresh chopped basil. Serve!