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Serve this delicious salad in a glass bowl with straight sides to display all the colorful layers.

Layered Tuna and Pasta Salad

1 1/3 cups dry cavatelli or medium shell macaroni

4 cups shredded iceberg lettuce

1 cup chopped, seeded cucumber

1 cup chopped, seeded tomato

1 (9 1/2-ounce) can chunk white tuna, drained and broken into chunks

1 cup frozen peas

1 (2 1/2-ounce) can sliced ripe olives, drained

2 hard-cooked eggs, sliced

Herb Dressing (recipe follows)

1/2 cup finely shredded cheddar or Monterey Jack cheese

2 tablespoons sliced green onion

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. Place shredded lettuce in the bottom of a 3-quart glass salad bowl with straight sides or other similar serving dish.
3. Layer the remaining ingredients in the following order: Cooked pasta, cucumber, tomato, tuna, peas, olives, and egg slices.
4. Carefully spread the Herb Dressing evenly over top of salad, sealing to the edge of the bowl. Sprinkle with the cheese and green onion.
5. Cover tightly with plastic wrap. Chill salad for 4 hours or overnight.
6. To serve, toss layers lightly to mix.

Makes 6 servings.

Herb Dressing

1/2 cup mayonnaise or salad dressing

1/3 cup plain yogurt

1/4 cup chopped flat-leaf parsley (Italian parsley)

1 tablespoon snipped fresh chives

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

Freshly ground pepper to taste

1. Combine all ingredients in a small bowl, mixing well.

Makes 1 cup.