Instructions:
Prepare the Dressing: In a small bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined and smooth.
Layer the Salad: In a large trifle bowl or clear glass dish (to show off those beautiful layers!), begin assembling the salad by adding the ingredients in the following order:
First, spread the chopped romaine lettuce evenly on the bottom.
Next, add a layer of the cooked and drained macaroni pasta.
Follow with layers of the diced red bell pepper, finely diced red onion, thawed frozen green peas, and chopped celery.
Add the diced ham.
Then, evenly distribute the black olives.
Carefully pour the prepared dressing over the layers.
Finish by sprinkling the shredded cheddar cheese on top.
Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 5 hours (or ideally longer, even overnight) to allow the flavors to meld and the salad to chill thoroughly.
Serve: Just before serving, toss all the ingredients gently within the bowl to combine the dressing and ensure every bite is flavorful.
