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Prep time
30 minutes
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Cook time
15 minutes
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Serves
15
Author Notes
Ensalada de Coditos, or macaroni salad, is probably one of the most recognizable dishes for those unfamiliar with Puerto Rican food, which makes since ensalada de coditos 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. —César Pérez
Ingredients
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2 pounds
elbow macaroni
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4
chicken bouillon cubes
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1/4 cup
extra virgin olive oil, plus more for drizzling
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2 cups
mayonnaise
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1/2 cup
white vinegar
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1
red bell pepper, finely diced
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1
green bell pepper, finely diced
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1
yellow bell pepper, finely diced
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1
red onion, finely diced
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3 cups
smoked ham steak, finely diced
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6
hard-boiled eggs, chopped
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1/2 cup
chopped fresh parsley
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2 teaspoons
garlic powder
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2 teaspoons
onion powder
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2 teaspoons
dried oregano
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2 teaspoons
dried thyme
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Salt and freshly ground black pepper, to taste
Directions
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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.
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In a separate bowl, whisk together the mayonnaise and vinegar until smooth.
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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.
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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.
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