Salad: United States – Puerto Rico – Ensalada de Coditos

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) elbow macaroni
- 1 1/2 cups (360 ml) mayonnaise
- 8 oz (225 g) cooked ham, diced
- 1 cup (150 g) frozen peas, thawed
- 1/3 cup (80 g) jarred pimientos (pimento peppers), drained and chopped
- 1/2 cup (60 g) celery, finely diced
- 2 large hard-boiled eggs, approx. 3.5 oz (100 g) total, chopped
- 2 tbsp (30 ml) sofrito (or 1 small ají dulce pepper, seeded and finely diced) — optional but traditional
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1/4 cup (40 g) yellow or white onion, finely chopped
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley (for garnish, optional)

Instructions

Short Description:
A creamy Puerto Rican-style elbow macaroni salad made with mayonnaise, diced ham, peas, pimientos, and a touch of sofrito or ají dulce for a bright, local flavor. Chilled and served cold as a classic picnic or holiday side salad.

Regional Notes:
This Puerto Rican variation highlights small local touches: diced cooked ham and canned pimientos are common, while a spoonful of sofrito or a diced ají dulce pepper adds aromatic, island-forward flavor that sets it apart from mainland U.S. macaroni salads. Peas and chopped hard-boiled egg are frequently included in Puerto Rican households.

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Drain and rinse under cold water to stop cooking; drain very well.
2. While the pasta cooks, whisk together the mayonnaise, mustard, white vinegar (or lime juice), sofrito (or diced ají dulce if using), salt, and pepper in a large mixing bowl until smooth.
3. Add the drained, cooled pasta to the bowl with the dressing. Stir to coat the pasta evenly.
4. Fold in the diced ham, thawed peas, chopped pimientos, diced celery, chopped hard-boiled eggs, and chopped onion until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar/lime if desired.
5. Transfer the salad to a covered container or serving bowl and chill in the refrigerator for at least 1 hour (2–4 hours is better) to let flavors meld.
6. Before serving, give the salad a gentle stir and garnish with chopped cilantro or parsley if desired. Serve cold.