Layered Basil Salad

4 cups torn assorted salad greens
4 medium carrots, julienned
1-1/2 cups cooked macaroni shells
2 cups frozen peas, thawed
1 medium red onion, diced
3/4 pound fully cooked ham, cubed
1/3 cup shredded Swiss cheese
1/3 cup shredded cheddar cheese

Dressing
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons Dijon mustard
1-1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, cut into wedges, optional

In a 3-1/2-qt. glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours. Makes 12-14 servings.