Macaroni Salad

Name: Macaroni Salad
Yield: 6
Ingredients: 400 kg of macaroni shells; 1 cup of ricotta cheese crumbled; 2 tablespoons of mayonnaise; 1 tablespoon of grated cheddar cheese; 1 can of corn; 1/2 cup of fresh peas; 1 cup of prosciutto cubed; Fresh parsley leaves to taste; Salt and pepper to taste; Olive oil to taste

1
400 kg of macaroni shells
2
1 cup of ricotta cheese crumbled
3
2 tablespoons of mayonnaise
4
1 tablespoon of grated cheddar cheese
5
1 can of corn
6
1/2 cup of fresh peas
7
1 cup of prosciutto cubed
8
Fresh parsley leaves to taste
9
Salt and pepper to taste
10
Olive oil to taste

Ingredients

1
400 kg of macaroni shells
2
1 cup of ricotta cheese crumbled
3
2 tablespoons of mayonnaise
4
1 tablespoon of grated cheddar cheese
5
1 can of corn
6
1/2 cup of fresh peas
7
1 cup of prosciutto cubed
8
Fresh parsley leaves to taste
9
Salt and pepper to taste
10
Olive oil to taste

Directions

1
1 Cook the macaroni shells al dente in salted water
2
Drain and set aside
3
In a bowl, mix together the ricotta cheese, mayonnaise, and grated cheddar cheese
4
Wrap the macaroni shells with the ricotta cream
5
2 In a serving dish, combine the macaroni, corn, peas, prosciutto, and parsley leaves
6
Mix well, season with salt, pepper, and olive oil
7
3 Serve immediately or, if preferred, refrigerate and serve the next day.