Puerto Rican Macaroni Salad

There’s something about a big bowl of Puerto Rican macaroni salad that instantly brightens a table.

Picture tender elbow pasta coated in a creamy, pale-yellow dressing, speckled with crimson pimientos, crisp green peppers, and bits of sweet ham and hard-boiled egg.

It’s a cool, invigorating side dish that comes together quickly—perfect to chill while you prep the rest of the meal.

This salad is ideal for busy families, beginner cooks, and anyone who loves to meal-prep a dish that actually gets better the next day.

I still remember a rainy Sunday when unexpected guests dropped by; I tossed this together with pantry staples, and it turned a simple roast chicken into a complete, comforting spread that felt planned, not panicked.

It shines at Sunday suppers, potlucks, barbecues, and grab-and-go weekday lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy-creamy flavor with classic Puerto Rican party vibes
• Packs in eggs, ham, and veggies for hearty, colorful bites
• Uses affordable pantry staples you likely already have on hand
• Comes together quickly, then chills while you prep everything else
• Stays delicious for days, perfect for make-ahead gatherings and leftovers

Ingredients

• 1 pound elbow macaroni, dried — classic shape for holding creamy dressing
• 4 quarts water, cold — enough for pasta to cook evenly
• 2 tablespoons salt — for seasoning the boiling water well
• 1 cup mayonnaise — use a full-fat, creamy brand
• 1/4 cup sour cream — adds a slight tang and extra creaminess
• 2 tablespoons yellow mustard — gives color and mild sharpness
• 1 tablespoon white vinegar — brightens and balances richness
• 1 teaspoon sugar — softens the acidity of vinegar and mustard
• 1/2 teaspoon black pepper, ground — freshly ground if possible
• 1 teaspoon salt — to season the finished salad
• 1/4 teaspoon garlic powder — for gentle savory depth
• 1/4 teaspoon onion powder — boosts onion flavor without sharpness
• 1 cup ham, diced — use cooked ham with good smoky flavor
• 3 large eggs, hard-boiled, peeled and chopped — cook until yolks are set
• 1/2 cup green olives, sliced, pimiento-stuffed — classic Puerto Rican touch
• 1/2 cup red bell pepper, finely diced — adds sweetness and color
• 1/2 cup green bell pepper, finely diced — for crunch and freshness
• 1/3 cup red onion, finely diced — rinse briefly if you want a milder bite
• 1/2 cup carrots, finely diced or shredded — for sweetness and texture
• 1/2 cup frozen peas, thawed and drained — don’t add while still icy
• 2 tablespoons fresh cilantro, finely chopped (optional) — for herbal brightness

Step-by-Step Method

Boil the Macaroni

Bring 4 quarts of water and the salt to a rolling boil. Add the elbow macaroni and stir once to prevent sticking. Cook according to package directions until just past al dente and fully tender.

This guarantees the pasta won’t be too firm after chilling. Avoid overcooking so the macaroni still holds its shape.

Cool and Drain the Pasta

Drain the macaroni in a colander as soon as it’s cooked. Rinse thoroughly under cold running water to stop cooking and remove excess starch. Toss gently while rinsing so all pieces cool evenly.

Let the pasta sit in the colander several minutes to drain completely. Excess water will dilute the dressing later.

Mix the Creamy Dressing

In a medium bowl, add mayonnaise, sour cream, yellow mustard, white vinegar, sugar, black pepper, salt, garlic powder, and onion powder. Whisk until the mixture is smooth and fully combined.

Taste and adjust salt, pepper, or vinegar. The dressing should be creamy, tangy, and slightly sweet. Set aside while preparing the other ingredients.

Combine Pasta and Add-Ins

Transfer the cooled, well-drained macaroni to a large mixing bowl. Add diced ham, chopped hard-boiled eggs, sliced green olives, red and green bell peppers, red onion, carrots, peas, and cilantro if using.

Distribute the ingredients evenly through the pasta. Gently toss with a wooden spoon so everything is mixed but the eggs don’t break too much.

Fold in the Dressing

Pour the prepared dressing over the macaroni mixture. Use a wooden spoon to gently fold until every piece of pasta and each add-in is evenly coated.

Scrape the sides and bottom of the bowl so no pockets of dressing remain. Taste and adjust seasoning again with extra salt, pepper, or vinegar if necessary.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap. Refrigerate for at least 1 hour to chill thoroughly.

This resting time allows the flavors to meld and the dressing to slightly thicken and cling to the pasta. For parties or gatherings, prepare several hours ahead so the salad has time to reach peak flavor and texture.

Refresh and Serve Cold

Remove the salad from the refrigerator just before serving. Uncover and stir well to redistribute the dressing and mix in any liquid that settled.

If the salad seems dry, add a spoonful of mayonnaise or a teaspoon of water and mix again. Garnish with extra sliced olives or chopped cilantro. Serve well chilled as a side dish.

Ingredient Swaps

• Protein swaps: Use canned tuna or shredded rotisserie chicken instead of ham; for a vegetarian version, omit meat and add extra egg, peas, or chickpeas.
• Dairy-free: Replace mayo and sour cream with vegan mayo or a blend of vegan mayo and plain unsweetened dairy-free yogurt.
• Egg-free: Skip the hard-boiled eggs and add more olives or diced potatoes for extra heartiness.
• Budget/availability: Use any short pasta shape, jarred roasted red peppers instead of fresh, or regular green olives if pimiento-stuffed aren’t available.

You Must Know

– Flavor Boost • For a more “Puerto Rican party” profile, add ¼ teaspoon extra garlic powder, ¼ teaspoon onion powder, and 2–3 more tablespoons sliced olives; these punch up brininess and savoriness without changing texture.

Serving Tips

• Serve in a chilled glass bowl, topped with extra sliced olives and chopped cilantro.
• Pair with pernil, roast chicken, or BBQ ribs at family gatherings and cookouts.
• Spoon onto lettuce leaves for a fresher, lighter presentation on buffet tables.
• Offer alongside arroz con gandules and tostones for a full Puerto Rican spread.
• Portion into small cups for easy, grab-and-go party servings.

Storage & Make-Ahead

Puerto Rican macaroni salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal to make it 4–24 hours ahead so flavors meld.

Stir before serving and add a little mayo if it’s absorbed.

This salad doesn’t freeze well; the pasta and dressing turn grainy.

Reheating

Serve this salad chilled, not hot.

If you prefer it slightly warmer, briefly set at room temperature 20–30 minutes.

Avoid microwave, oven, or stovetop, which separate the creamy dressing.

Nochebuena Family Feast Centerpiece

When Nochebuena rolls around and the house starts to smell like roasted pork and pasteles, I always clear a special spot on the table for a heaping bowl of creamy macaroni salad—it’s the cool, colorful counterpoint to all the rich, hot dishes.

I pile it high in my biggest glass bowl so you can see every bit of ham, peas, olives, and bright peppers shining through the dressing.

While pernil rests and everyone hovers, this is what they sneak a spoonful of first. There’s always an uncle asking, “Guardame un poquito, ¿sí?” because he wants some for a midnight sandwich.

For me, that bowl anchors the feast—it’s the dish that quietly says, “The party’s started; everyone’s home.”

Final Thoughts

Now that you’ve got all the tips and tricks, it’s time to whip up your own bowl of Puerto Rican Macaroni Salad and taste what the fuss is all about.

Don’t be afraid to tweak the mix-ins to make it your own while keeping that creamy, tangy Boricua flavor front and center.

Frequently Asked Questions

Can I Make This Macaroni Salad Without Eggs Due to Allergies?

Yes, you can. I’d skip the eggs and add extra ham, peas, or diced carrots for heartiness. When I do this, I bump up the mayo a bit so the salad still feels lush and satisfying.

How Can I Scale This Recipe for a Large Catering Event?

You can scale it by multiplying every ingredient by your needed servings ÷ 8. When I cater, I mix in batches of 3–4x, chill in hotel pans, then adjust creaminess onsite with extra mayo.

Is It Safe to Freeze Puerto Rican Macaroni Salad for Later?

No, I wouldn’t freeze it; mayo, eggs, and pasta thaw into a watery, grainy tangle. I’d chill it up to three days instead, then refresh with a spoonful of mayo—tastes like yesterday’s party all over again.

What Food-Safety Tips Apply When Serving This Salad Outdoors in Heat?

Keep it under two hours outside and under one if it’s above 90°F; I tuck the bowl in a pan of ice, serve small batches, swap in fresh spoons, and promptly chill leftovers.

How Do I Adjust the Recipe for Low-Sodium Diets?

I’d skip salt in water and dressing, use half‑sodium ham or tuna, rinse olives well, lean on cilantro, onion, and vinegar for brightness. I’ve served it like this, and nobody missed the salt.