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
- Boil 8 cups of water and add salt. Stir and return the water to a boil. Add the pasta and stir.
- Cook the pasta until tender, stirring ocassionally.
- Carefully drain water and place in large bowl. Let stand to cool for a few minutes.
- 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.
- Mix all the ingredients until well blended.
- If you want a creamier texture, then add more mayonnaise.
- 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.
- 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,
