Macaroni Salad III recipe

75 servings

10 pounds macaroni

3 tablespoons vegetable oil

salt (optional)

6 onions, chopped

3 green bell pepper, chopped

2 carrots, chopped

12 eggs

1/2 pound cooked ham, diced

3 cloves garlic, crushed

1 cup olive oil

2 cups mayonnaise

3 tablespoons balsamic vinegar

salt and pepper to taste

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.

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.

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.

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