Macaroni Salad Recipe

Name: Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs macaroni; 1 oz e.v.o.o; 1/4 lbs baby carrots; 1/2 green bell pepper; 1/2 red bell pepper; 1/4 white onion; 1 tsp ground chili pepper; 1/2 tsp black pepper; 1 plum tomatoes; 1/2 bunch of Italian parsley; 2 whole plums; 1 1/2 cup ricotta cheese; 2 tsp honey; 3 hard boiled eggs; 3 oz reduced fat olive mayonnaise.

Servings: persons

1 lbs macaroni
1 oz e.v.o.o
1/4 lbs baby carrots
1/2 green bell pepper
1/2 red bell pepper
1/4 white onion
1 tsp ground chili pepper
1/2 tsp black pepper
1 plum tomatoes
1/2 bunch of Italian parsley
2 whole plums
1 1/2 cup ricotta cheese
2 tsp honey
3 hard boiled eggs
3 oz reduced fat olive mayonnaise.

1
In a large boiling pot filled with water and adjust stove temperature to medium high let water come to a boil, gently place macaroni in hot boiling water, seasoned w/salt, (sea salt) preferably and 2 tsp of e.v.o.o. cook for about 7 minutes or until Al dente, remove from boiling water to a icy cold water container, allow macaroni to cool off, remove from cold water and set aside.
2
Julienne all vegetables, peel both plums and finely slice 1 of the plum in a large bowl gently mix with julienne vegetables and chopped parsley together and set aside.
3
To the COLD MACARONI, add salt, pepper, chili powder, honey, reduced fat olive mayo, ricotta cheese gently mix together and add the mixed vegetables to mixed macaroni, again gently mix all together.
4
Garnish:
5
Slice the other peeled plum a little bit thicker 1/4 cut boiled eggs.
6
All ingredients are available at your local convenient super markets.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lbs macaroni, 1 oz e.v.o.o, 1/4 lbs baby carrots, 1/2 green bell pepper, and more.

Yes, Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Macaroni Salad

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