Macaroni Salad III


"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."

Ingredients 50 m {{adjustedServings}} servings 336 cals

Serving size has been adjusted!

Original recipe yields 75 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 7

  1. 10 Ratings


This is a terrible recipe. My wife had to make it for a company function and spent two hours preparing this dish only to find out it tastes horrible..I found her on the kitchen floor in tears! The ingredients are not evenly proportioned and there are way too many onions! STAY AWAY!!!!!


This is the blandest recipe ever created. Ten pounds of macaroni makes 80 cups cooked. Compare that to the amounts of the other ingredients. Fortunately I did a trial run before I made macaroni salad for an important event. I definitely didn't use this recipe.


I decided to be bold and see what could be done with this without a ton of macaroni. So I mixed everything but the macaroni and onion. Then made a guess on how much macaroni this would work for, and lastly added some onion til it seemed like a good amount. In the end I used about 3/4 an onion and bit over a pound of macaroni. It really wasn't too bad this way, and may be even good with a couple more tweaks, but of course it only made what would be the equivalent of 8-10 servings. (I'm pretty open to different opinions about recipes, but anyone who gave this a 5, I've got to believe you're a friend of the submitter, because there is simply something WRONG with this recipe.)