Ensalada de Coditos (Puerto Rican Macaroni Salad)
César Pérez
Photo by César Pérez
- Serves
- 15
- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
Ensalada de Coditos, or macaroni salad, is probably one of the most recognizable dishes for those unfamiliar with Puerto Rican food, which makes since it most likely made its way to the island by way of home economics teachers from the United States in the mid-20th century. Diced bell peppers, onions, and ham get tossed into cooked macaroni (which I like to boil with chicken bouillon for extra flavor). Hard boiled eggs, mayo, white vinegar, and whatever seasonings I have on hand. You of course need to make enough to feed an army since it tastes better the longer it sits.
Ingredients
- 2 pound elbow macaroni
- 4 chicken bouillon cubes
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 cup mayonnaise
- 1/2 cup white vinegar
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 red onion, finely diced
- 3 cup smoked ham steak, finely diced
- 6 hard-boiled eggs, chopped
- 1/2 cup chopped fresh parsley
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Featured Video
Directions
- Step 1
Bring a large pot of water to a rolling boil. Add the chicken bouillon cubes and stir until dissolved. Add the macaroni and cook according to package directions until al dente. Drain rinse with cold water. Transfer the pasta to a large bowl and drizzle with the olive oil, stirring to coat. Set aside.
- Step 2
In a separate bowl, whisk together the mayonnaise and vinegar until smooth.
- Step 3
Add the bell peppers, ham, hard-boiled eggs, and parsley to the pasta. Pour the mayonnaise dressing all over the salad and toss gently to combine.
- Step 4
Season with garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss again to ensure the salad is evenly coated. Taste and adjust the seasonings as needed. Refrigerate for at least 1 hour before serving.