Ensalada de Coditos con Jamon (Printable Version)
# What You'll Need:
→ Pasta
01 -
400 g elbow pasta
→ Proteins
02 -
200 g diced ham or Spam
03 -
3 hard-boiled eggs, peeled and mashed
→ Vegetables
04 -
120 g canned sweet peas, drained
05 -
60 g chopped pimientos
06 -
2 tablespoons pimiento juice
07 -
60 g finely grated white onion
→ Dressing
08 -
180 g mayonnaise
09 -
1 tablespoon yellow mustard
10 -
2 tablespoons extra virgin olive oil
11 -
30 g unsalted butter
12 -
1 teaspoon salt, plus extra for pasta water
13 -
0.5 teaspoon white pepper
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add elbow pasta and cook until al dente following package instructions. In a separate saucepan, boil eggs until hard-cooked, then cool, peel, rinse, and mash with a fork.
02 -
Finely grate the onion and combine with olive oil in a small dish. Stir together and let sit to mellow the flavor.
03 -
In a medium bowl, whisk together mayonnaise, yellow mustard, pimiento juice, salt, and white pepper until fully combined.
04 -
Once pasta is cooked, drain well and transfer to a large bowl. Add butter and stir until melted and pasta is evenly coated.
05 -
Fold the mayonnaise dressing and grated onion mixture into the buttered pasta. Gently incorporate mashed eggs, chopped pimientos, sweet peas, and diced ham. Mix carefully to preserve texture.
06 -
Cover and chill the completed macaroni salad for at least 4 hours before serving for best flavor and texture.
# Helpful Notes:
01 -
For added brininess, stir in 60 g sliced manzanilla olives or 120 g diced celery for crunch.
02 -
For extra richness, add 90 g diced cheddar cheese if desired.
03 -
If salad dries during storage, stir in an extra spoonful of mayonnaise or olive oil before serving.
04 -
Keeps refrigerated in an airtight container for up to 3 days; freeze for up to 3 months but expect mild texture changes.