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spam filled puerto rican macaroni salad

Puerto Rican Macaroni Salad With Spam

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine PuertoRican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium Skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Mixing spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 12 ounce elbow macaroni uncooked
  • 1 tablespoon kosher salt for boiling water
  • 1 tablespoon vegetable oil for pasta
  • 12 ounce Spam diced small
  • 1 cup mayonnaise full-fat
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/3 cup pimiento-stuffed green olives sliced
  • 2 large hard-boiled eggs peeled and chopped
  • 1/4 cup sweet relish drained
  • 1/4 cup canned peas drained
  • 2 tablespoon fresh cilantro finely chopped
  • 1 tablespoon olive oil optional; for frying Spam

Instructions
 

  • Bring a large pot of water to a boil, stir in 1 tablespoon kosher salt, and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, shake off excess water, and toss with 1 tablespoon vegetable oil to prevent sticking.
  • In a medium skillet over medium-high heat, add olive oil (if using), then cook the diced Spam, stirring occasionally, until golden and lightly crispy on the edges, then set aside to cool.
  • In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth.
  • Add the cooled macaroni to the bowl with the dressing and gently fold until the pasta is evenly coated.
  • Stir in the red bell pepper, green bell pepper, red onion, celery, olives, sweet relish, peas, and chopped eggs until well distributed.
  • Add the cooled Spam and cilantro to the salad and gently fold again, tasting and adjusting salt and pepper as needed.
  • Cover the bowl tightly with plastic wrap or transfer salad to an airtight container and refrigerate for at least 1 hour to chill and allow flavors to meld.
  • Before serving, give the salad a gentle stir and add a spoonful more mayonnaise or a splash of vinegar if it seems too dry or needs brightness.

Notes

For best results, avoid overcooking the pasta so it holds its shape after chilling, and be sure it’s completely cooled and well-drained before mixing to prevent a watery dressing; crisping the Spam in a skillet adds great flavor and texture, but let it cool so it doesn’t melt the mayonnaise, and feel free to customize with extra olives, more relish, or a pinch of hot sauce for heat. This salad tastes even better after several hours in the fridge, so it’s ideal to make ahead for parties, and if you anticipate leftovers, you can reserve a little dressing to stir in right before serving to refresh the creaminess.
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