Ensalada de Coditos con Jamon

This creamy Puerto Rican macaroni salad with ham is always the star at family gatherings. Packed with savory bites of tender ham, briny pimientos, crisp peas, and a luscious mayo-mustard dressing, it is as comforting as it is practical. Make it ahead for stress-free entertaining or whip it up to enjoy for lunch all week.

I still remember my mom making double batches before Christmas so there would be enough for midnight snacking. Everyone always tries to sneak a spoonful before dinner is served.

Ingredients

• Elbow pasta: brings the classic tender chew Be sure to choose a good brand that holds its shape well after cooking
• Hard boiled eggs: make the salad creamy and boost protein Fresh eggs that peel easily work best
• Mayonnaise: forms the rich base Choose a mayo with a bright flavor for best results
• Yellow mustard: adds tang and a little color Go for a traditional classic yellow
• Pimientos: with a bit of their briny juice give a gentle sweetness and pretty color Look for jars with firm pieces and clear liquid
• Salt and white pepper: season deeply Use white pepper if you prefer a milder bite
• Olive oil: adds richness Always pick extra virgin for its vibrant taste
• Butter: gives the pasta a satisfying finish Use real butter not margarine for best flavor
• Onion: brings a mild bite Grate it finely for even distribution
• Peas: give pops of sweetness Drain canned peas very well to avoid watering down the texture
• Ham: classic or Spam both add protein and savory depth Choose ham with minimal added water for rich flavor

Step-by-Step Instructions

Cook and Prep the Basics:

Bring a large pot of well salted water to a rolling boil Cook the elbow pasta following the package instructions until it is just al dente not too soft While the pasta is bubbling away peel and rinse your hard boiled eggs Mash them with a fork until finely crumbled Set aside

Mix the Velvety Dressing:

In a medium bowl blend the mayonnaise yellow mustard pimiento juice plus a good pinch of salt and white pepper Whisk until smooth and creamy and set aside

Make the Onion Oil Blend:

Finely grate your onion by hand or using a mini processor Scrape into a small dish Stir in the olive oil so the onion mellows and becomes fragrant Let it rest for a few minutes so the flavors meld

Give the Pasta a Buttery Bath:

When the pasta is cooked drain it thoroughly Immediately add the hot elbows to a large bowl with the butter Stir gently so the butter melts and coats every piece giving shine and extra flavor

Combine and Toss Together:

Gently fold the mayo dressing plus the onion oil mixture into the warm pasta Stir until well coated Add in mashed eggs chopped pimientos drained peas and diced ham Carefully mix just until combined trying not to break up the eggs or peas

Chill for Best Flavor:

Cover and place the bowl in the refrigerator for at least four hours before serving The flavors deepen and the salad sets to a perfect texture

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My family always makes sure there is enough chill time before serving We think the salad tastes best ice cold with the flavors mingled It is the one dish that always brings everyone back for seconds even at midnight

Storage Tips

Store any leftover salad in an airtight container in the fridge for up to three days If the dressing thickens or the pasta soaks up too much moisture simply stir in a little more mayo or a splash of olive oil before serving The salad tastes even better the day after making and is a lifesaver for meal prepping busy weeks

Ingredient Substitutions

No ham on hand Try using diced cooked chicken or turkey instead For vegetarians skip the meat and add chopped roasted red peppers or extra peas Out of mayo Use half Greek yogurt and half mayo for a lighter twist You can also swap out elbow pasta for shells or another short shape just stay with sturdy pasta that holds the creamy dressing

Serving Suggestions

Ensalada de coditos con jamon is the perfect side dish to grilled meats Pernil roast pork is a festive match for holidays but it pairs just as well with barbecue chicken or steak Serve alongside maduros sweet plantains for the full Puerto Rican experience For a summery potluck try it next to burgers or as part of a buffet with other cold salads

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Cultural Context

This macaroni salad is a true staple of Puerto Rican celebrations The combination of pantry basics and fresh ingredients reflects the island’s creative and family focused approach to cooking The tradition of adding ham or Spam comes from both practicality and the love of making every meal special even with humble ingredients Ensalada de coditos is always on the table at Christmas graduations and birthdays in homes across Puerto Rico

Commonly Asked Questions

→ What type of ham works best?

Diced cooked ham, smoked ham, or even Spam can be used. Choose what you prefer or have available for the best flavor.

→ Is it necessary to chill before serving?

Chilling for at least 4 hours is highly recommended. It improves the texture and lets the flavors mingle beautifully.

→ Can I prepare it ahead of time?

Yes, it holds up well in the fridge for up to three days, making it ideal for party prep or busy days.

→ What substitutions can I make?

You can swap ham for another protein, use cheddar cheese or add manzanilla olives and celery for extra crunch and flavor.

→ Can it be frozen?

It can be frozen for up to three months, but the creamy dressing might separate when thawing. Stir well before serving.

→ How do I prevent pasta from becoming mushy?

Cook pasta al dente and rinse with cold water before mixing with other ingredients to help maintain the perfect texture.