Macaroni Salad

(Ensalada de Coditos)

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Macaroni Salad (Pasta de Coditos) – a creamy pasta salad that is mainly prepared with diced ham, chopped vegetables and mayonnaise.   It is usually served as a side dish to accompany your main course.   Since we love to add ham to the macaroni salad in Puerto Rico, this dish can also be served as a complete meal.

In Puerto Rico, Spam is the preferred meat for this recipe.  However, I prefer to purchase the regular ham already diced and packaged at the grocery store.

The term Coditos in Spanish means elbows; therefore, the pasta used in preparing this salad is the Elbow Macaroni.  You will find various sizes of elbow macaroni at the supermarket.   I prefer to use the small elbow macaroni.

Some recipes for Macaroni Salad do not call for hard-boiled eggs.  I add the boiled eggs since this is how my mother prepared this delicious meal.

Boiling the Eggs!

In a 1.5-quart saucepan, bring 4 cups of water to a boil.  Carefully place 2 eggs into saucepan and continue boiling for approximately 10 to 15 minutes.

Once the eggs are boiled, turn off the induction cooker.

Carefully drain the hot water from saucepan.

Add cold water and some ice cubes to cool the eggs for at least 3 minutes.  This process will allow the hard-boiled eggs to peel easily.

NOTE:  Make sure induction cooker or stove is turned off.

Peeling and Chopping the Hard-Boiled Eggs!

When the boiled eggs are cool enough to peel.  Gently crack one egg in several places and start peeling.  Repeat this process for the other egg.

The last step is to chop the peeled eggs, using an egg slicer.   Place a boiled egg on the base and lower the top to slice the egg. 

Now we need to slice the egg in the opposite direction. 

With a sharp knife, cut across the egg strips into smaller pieces.  This is such an easier method to chop the boiled eggs.  Once the other egg is chopped, place in a bowl.

Listing the Macaroni Salad Ingredients!

These are the ingredients for the Macaroni Salad:  ½ cup diced ham, 1 tablespoon yellow mustard, ¼ cup chopped onions, ¼ cup chopped red peppers, ¼ cup chopped green peppers, 2 chopped hard-boiled eggs, and 1 cup of mayonnaise. 

Cooking the Elbow Macaroni!

Regarding the pasta, you will find various sizes of elbow macaroni at the supermarket.  For this recipe, I will be using 8 ounces of the small elbow macaroni.

In a 3-quart saucepan, bring 8 cups of water to a boil.   Add 2 teaspoons of lite salt or to taste and return the water to a boil.

NOTE:  You can also follow the direction written on the box or package.

Add 8 ounces of pasta and return the water to a boil.  Cook uncovered until tender, stirring occasionally. 

After 13 minutes of cooking, the pasta is tender.  Turn off the induction cooker immediately.

Macaroni Salad

Carefully drain the hot water from saucepan and place the cooked pasta in a large bowl.  

Preparing the Macaroni Salad (Ensalada de Coditos)!

Macaroni Salad

Make sure the pasta is cool before we prepare the macaroni salad.  Let’s start with adding the following ingredients to the pasta:  chopped hard-boiled eggs, chopped green peppers, chopped red peppers, and chopped onions.

Macaroni Salad

Continue with diced ham and yellow mustard. 

Macaroni Salad

Initially add half of the 1 cup of mayonnaise.   We can decide later if we need more. 

Macaroni Salad

Stir all the ingredients until well blended.  The macaroni salad has the right consistency after just combining ½ cup of mayonnaise.   Place the macaroni salad in a regular bowl to serve. 

NOTE:   However, if you prefer a creamier texture, then add more mayonnaise since this is a personal preference.

Serving the Macaroni Salad (Ensalada de Coditos)!

Macaroni Salad

The Macaroni Salad (Ensalada de Coditos) is usually served cold and as a side dish to accompany your main course.   Since this dish contains diced ham, it can also be served as a complete meal.

NOTE:  This recipe makes at least 8 cups of Macaroni Salad.

Macaroni Salad

You can garnish the Macaroni Salad (Ensalada de Coditos) with strips of roasted red bell peppers (pimientos morones) or with chopped cilantro.

NOTE:  Maintain this dish refrigerated until it is time to serve especially since it contains mayonnaise and eggs.   Do not allow to stand at room temperature for more than 2 hours.

Click on the button below to watch my YouTube Video on How to Prepare Macaroni Salad (Ensalada de Coditos)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information!

 

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Macaroni Salad


  • Author: Aida's Kitchen®
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x

Description

The Macaroni Salad (Ensalada de Coditos) is a creamy pasta salad that is mainly prepared with diced ham, chopped vegetables and mayonnaise.   It is usually served as a side dish to accompany your main course.   Since we love to add ham to the macaroni salad in Puerto Rico, this dish can also be served as a complete meal.


Scale

Ingredients

  • 8 ounces small elbow macaroni, cooked
  • 2 teaspoons lite salt or to taste
  • 2 hard-boiled eggs, chopped
  • ½ cup diced ham
  • ¼ cup chopped onions
  • ¼ cup chopped green peppers
  • ¼ cup chopped red peppers
  • 1 tablespoon yellow mustard or mustard of your preference
  • ½ cup to 1 cup of mayonnaise, depending on how a creamy texture you desire.
  • Water for cooking eggs and pasta, separately

Instructions

  1.   Boil 8 cups of water and add salt.  Stir and return the water to a boil.  Add the pasta and stir.
  2.   Cook the pasta until tender, stirring ocassionally.
  3.   Carefully drain water and place in large bowl.   Let stand to cool for a few minutes.
  4.   Add the remaining ingredients to the cooked pasta in bowl.  I would recommend to first add ½ cup of mayonnaise.   You can always decide if you need more mayonnaise later.
  5.   Mix all the ingredients until well blended.
  6.   If you want a creamier texture, then add more mayonnaise.
  7.   Cover bowl with lid and place in the refrigerate before serving.   Do not allow to stand at room temperature for more than 2 hours since this salad contains eggs and mayonnaise.
  8.  You can garnish the macaroni salad with strips of roasted bell peppers or cilantro.

  • Category: Salads
  • Method: Boiling
  • Cuisine: Puerto Rican

Keywords: Pasta Salad, Macaroni Salad, Ensalada de Coditos,

Nutritional Facts Disclaimer

 

 

 

Category: Recipes, Salads

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