Macaroni Salad

• 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.

macaroni, baby carrots, green bell pepper, red bell pepper, white onion, ground chili pepper, black pepper, tomatoes, parsley, plums, ricotta cheese, honey, eggs, olive mayonnaise

Taken from www.epicurious.com/recipes/member/views/macaroni-salad-50010566 (may not work)