Macaroni Salad III recipe

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Ingredients

10 pounds macaroni
3 tablespoons vegetable oil
salt
6 onions, chopped
3 green bell pepper, chopped
2 carrots, chopped
12 eggs
½ pound cooked ham, diced
3 cloves garlic, crushed
1 cup olive oil
2 cups mayonnaise
3 tablespoons balsamic vinegar
salt and pepper to taste

Nutrition Info

336.4 calories
carbohydrate: 48.3 g
cholesterol: 33.7 mg
fat: 10.9 g
fiber: 3 g
protein: 10.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 122.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a very large pot of lightly salted water with oil to a boil. Add macaroni and cook for about 30 minutes or until al dente, drain.

  2. Place eggs in a large saucepan and cover with cold water. Over medium heat, bring water to a boil. Lower heat and simmer for 12 to 17 minutes. Immediately remove from heat and plunge in cold water. Remove from water, peel and chop.

  3. In a large bowl mix together: onion, bell pepper, carrots, chopped eggs and ham. In another bowl mix together garlic, olive oil, mayonnaise, balsamic vinegar, salt and pepper.

  4. Stir together: vegetable and egg mixture, mayonnaise mixture and cooked macaroni.

Recipe Yield

75 servings

Recipe Note

A perfect recipe for that large picnic or potluck. Crowd pleasing macaroni salad with ham, onion, green pepper, hard cooked eggs and carrots. The ham is optional.

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