Puerto Rican Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap roll
Ingredients
- 1 pound elbow macaroni dried
- 4 quarts water cold
- 2 tablespoon salt for boiling water
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper ground
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup ham diced
- 3 large eggs hard-boiled peeled and chopped
- 1/2 cup green olives sliced pimiento-stuffed
- 1/2 cup red bell pepper finely diced
- 1/2 cup green bell pepper finely diced
- 1/3 cup red onion finely diced
- 1/2 cup carrots finely diced or shredded
- 1/2 cup frozen peas thawed and drained
- 2 tablespoon fresh cilantro finely chopped optional
Instructions
- Bring the water and 2 tablespoons of salt to a rolling boil in the large pot over high heat.
- Add the elbow macaroni, stir once, and cook according to package directions until just past al dente and tender.
- Drain the macaroni in the colander, rinse well under cold water until completely cool, and let drain thoroughly.
- In the medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, sugar, black pepper, salt, garlic powder, and onion powder until smooth.
- In the large mixing bowl, combine the cooled and drained macaroni, ham, hard-boiled eggs, green olives, red bell pepper, green bell pepper, red onion, carrots, peas, and cilantro if using.
- Pour the dressing over the macaroni mixture and gently fold with the wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Before serving, uncover, stir the salad to redistribute the dressing, and add a splash of mayonnaise or a teaspoon of water if it seems too dry.
- Serve chilled as a side dish, garnished with extra sliced olives or chopped cilantro if desired.
Notes
For best flavor, cook the pasta until fully tender (not al dente) since it firms up once chilled, and make sure it is very well drained after rinsing so the dressing doesn’t get watered down. Chilling is crucial for the classic Puerto Rican party-salad taste, so prepare it at least a few hours in advance if you can, and adjust creaminess just before serving with an extra spoonful of mayo if it absorbed too much. You can swap ham for canned tuna or omit the meat for a vegetarian version, but keep the olives, peppers, and eggs for authentic flavor and texture. This salad keeps well in the fridge for up to 3 days; store it tightly covered and avoid leaving it at room temperature for long, especially at outdoor gatherings.
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