Puerto Rican Pasta Salad

There’s something about opening the fridge on a hot afternoon and seeing a big bowl of Puerto Rican pasta salad, colors shining back at you—bright peppers, tender pasta, flecks of green herbs all coated in a creamy, tangy dressing.

This is an invigorating, flavor-packed side (or light main) that comes together quickly, perfect when you need something satisfying without turning on the oven.

It’s ideal for busy weeknights, potluck lovers, meal-preppers, and anyone craving bold island flavors in an easy dish.

I still remember racing home before a last-minute family get-together, realizing I hadn’t made a thing.

This pasta salad saved the day—I tossed it together in under 30 minutes, chilled it while I got ready, and it disappeared first from the table. It shines at picnics, Sunday suppers, work lunches, and those “what do I bring?” gatherings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy Puerto Rican flavor in every bite
• Packs in colorful veggies, ham, and cheese for hearty satisfaction
• Comes together quickly with simple, easy-to-find ingredients
• Chills beautifully, making it perfect for make-ahead meals and parties
• Travels well for potlucks, picnics, and family gatherings

Ingredients

• 12 ounces pasta shells, small — cook to al dente so they hold their shape
• 4 quarts water — enough to let the pasta move freely
• 2 tablespoons salt, for boiling water — seasons the pasta from the inside
• 1 cup ham, diced — use good-quality cooked ham for best flavor
• 1 cup cheddar cheese, diced — a sharp cheddar adds more depth
• 1/2 cup green bell pepper, diced — adds crunch and fresh flavor
• 1/2 cup red bell pepper, diced — for sweetness and color contrast
• 1/2 cup red onion, finely diced — mince small so it doesn’t overpower
• 1/2 cup pimento-stuffed green olives, sliced — classic Puerto Rican touch
• 1/2 cup frozen peas, thawed — no need to cook, just defrost
• 3/4 cup mayonnaise — use a creamy, full-fat mayo
• 1/4 cup sour cream — adds tang and lightens the dressing
• 2 tablespoons yellow mustard — gives zip and color
• 1 tablespoon apple cider vinegar — brightens the overall flavor
• 1 teaspoon adobo seasoning, without pepper — the key Puerto Rican seasoning base
• 1/2 teaspoon garlic powder — for gentle, even garlic flavor
• 1/4 teaspoon black pepper, ground — adjust to your spice preference
• 1/2 teaspoon salt — taste after mixing; adjust if needed
• 1 tablespoon fresh cilantro, chopped (optional) — sprinkle on just before serving

Step-by-Step Method

Bring a large pot of water to a rolling boil and add the salt. Stir in the pasta shells and cook until al dente, about 8–10 minutes or as package directs. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander immediately to stop further cooking.

Cool and Drain the Pasta

Rinse the hot pasta under plenty of cold running water. Toss with your hands or a spoon so it cools evenly. Let the pasta sit in the colander to drain very well. Shake off excess water. Make certain it’s completely cool and dry so the dressing clings instead of becoming watery.

Prep the Mix-Ins

Dice the ham and cheddar cheese into small, even cubes. Finely dice the red onion so it blends well.

Dice the green and red bell peppers. Slice the pimento-stuffed olives. Thaw the frozen peas. Add all these ingredients to a large mixing bowl and toss gently to combine.

Whisk the Creamy Dressing

In a small bowl, combine mayonnaise, sour cream, yellow mustard, and apple cider vinegar. Sprinkle in adobo seasoning, garlic powder, black pepper, and salt.

Whisk until the mixture is smooth and creamy with no lumps. Taste and adjust seasoning if needed before adding it to the salad.

Combine Pasta with Mix-Ins

Add the cooled, well-drained pasta shells to the large mixing bowl with the ham, cheese, vegetables, and olives. Use a wooden spoon or spatula to toss gently.

Distribute the ingredients evenly so every bite gets a mix of pasta, meat, cheese, and veggies before adding the dressing.

Fold in the Dressing

Pour the prepared dressing over the pasta mixture. Use a folding motion with the spoon or spatula to coat everything evenly.

Scrape the sides and bottom of the bowl to catch any dressing. Taste and adjust salt or pepper. Make certain there are no dry spots of pasta remaining.

Chill to Meld Flavors

Cover the bowl tightly with plastic wrap or an airtight lid. Refrigerate for at least 1 hour so the flavors develop and the pasta absorbs the dressing.

Before serving, stir the salad again. If it looks a bit dry, add a spoonful or two of mayonnaise and re-season to taste.

Garnish and Serve Cold

Right before serving, give the pasta salad a final stir. Sprinkle with freshly chopped cilantro if using, distributing it evenly on top.

Serve the salad well chilled as a side or light main dish. Keep it refrigerated or on ice at gatherings since the dressing is mayonnaise based.

Ingredient Swaps

• Use any short pasta (elbows, rotini, penne) instead of shells; swap cheddar for Colby Jack, mozzarella, or whatever cheese you have.
• Replace ham with cooked chicken, turkey, tuna, or chickpeas/black beans for a vegetarian option; skip cheese or use dairy-free mayo/sour cream for dairy-free.
• No adobo? Mix salt, garlic powder, onion powder, oregano, and a pinch of cumin. Use regular green olives if pimento-stuffed aren’t available, and substitute any crunchy veggie (celery, carrots, cucumber, corn) for the bell peppers or peas.

You Must Know

• Doneness • If the pasta feels too firm after chilling, splash on 1–2 tablespoons hot water and toss until just tender but not mushy; cold pasta tightens up, so it should feel a touch softer than “perfect” when still warm.
• Avoid • To prevent watery dressing, shake the colander and spread pasta in a single layer on a tray for 10–15 minutes until surfaces look matte, not shiny; excess moisture dilutes the mayo base.
• Troubleshoot • If the salad tastes flat after chilling 1–2 hours, add ½–1 teaspoon apple cider vinegar and a small pinch of salt, then taste again; cold temperatures mute acid and salt, so flavor should pop even straight from the fridge.
• Scale • For a crowd, you can double everything except salt and adobo; start with 1½ times those and adjust after chilling 30–60 minutes so it doesn’t become overly salty as flavors concentrate.
• Flavor Boost • When you want stronger Puerto Rican vibes, add 1–2 tablespoons finely diced pimentos or 1–2 teaspoons sazón (without added salt) and taste after 10 minutes; the color should be slightly more orange and the aroma more savory.

Serving Tips

• Serve in a chilled glass bowl to showcase colorful peppers, olives, and cheese.
• Pair with pernil, roast chicken, or grilled steak as a hearty side dish.
• Spoon into lettuce cups or tostones for fun, bite-sized party appetizers.
• Offer with crackers or toasted baguette slices as a picnic-friendly “pasta salad dip.”
• Garnish with extra olives and cilantro right before serving for a fresh, vibrant finish.

Storage & Make-Ahead

Store Puerto Rican pasta salad in an airtight container in the fridge for up to 3–4 days.

It tastes even better after chilling overnight, so it’s perfect to make ahead.

Stir before serving and refresh with a little mayo if needed.

This salad doesn’t freeze well; the dressing separates.

Reheating

This pasta salad is best served cold.

If you prefer it slightly warm, gently heat small portions: brief low-power microwave bursts, a covered oven-safe dish on low, or a stovetop pan, then re-chill if needed.

Holiday Parties and Parrandas

On those chilly December nights when the parranda drums start thumping and neighbors crowd into the sala, I love setting out a big, colorful bowl of Puerto Rican pasta salad right beside the pasteles and pernil.

The pasta shells shine with red and green peppers, little cubes of ham and cheese, and those briny olives that taste like every family Christmas I remember.

I make it the night before, so while someone tunes the cuatro and another cousin passes coquito, I’m just pulling off the plastic wrap.

It’s cold, creamy, and sturdy enough to survive all the music breaks and late‑night seconds. You can scoop it into little cups for easy nibbling between aguinaldos, or serve it family‑style, everyone reaching in, laughing, singing.

Final Thoughts

Give this Puerto Rican pasta salad a try and see how quickly it becomes a go-to for gatherings or easy lunches.

Don’t hesitate to tweak the mix-ins and seasonings to make it your own family favorite.

Frequently Asked Questions

Can I Make This Puerto Rican Pasta Salad Dairy-Free or Vegan-Friendly?

Yes, you can. I’d swap in vegan mayo, unsweetened dairy-free yogurt for sour cream, and dairy-free cheddar. Skip the ham or use chickpeas. I’ve done this for friends, and nobody missed the dairy.

How Can I Add More Protein Without Changing the Traditional Flavor Profile?

You can boost protein by adding extra diced ham, cubes of mild queso blanco, or shredded rotisserie chicken. I’ve folded in finely chopped hard‑boiled eggs too; they melt into the dressing without shifting those familiar flavors.

Is This Pasta Salad Safe for People With Gluten Sensitivities or Celiac Disease?

No, it’s not safe as written for gluten sensitivities or celiac disease. I’d swap in certified gluten-free pasta; I remember doing that for a winter potluck, and everyone still hovered over the bowl.

What Side Dishes or Mains Pair Best With Puerto Rican Pasta Salad?

I’d pair it with grilled chicken, garlicky pork chops, or crispy rotisserie-style wings. Add sweet plantains, tostones, or simple avocado slices. I always serve it family-style; everyone keeps circling back for “just one more spoonful.”

How Long Can This Salad Safely Sit Out at Room Temperature During Parties?

It should sit out no longer than 2 hours; if it’s hotter than 90°F, I keep it under 1. I’ve learned the hard way—better to bring a pretty ice-filled tray to cradle the bowl.