- 10 pounds macaroni
- 3 tablespoons vegetable oil
- salt
- 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.