Macaroni Salad (Ensalada de Coditos)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

ham

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories

sweet pickle relish

🥗Healthier: diced cucumbers

💰Cheaper: homemade pickle relish

Diced cucumbers provide crunch with fewer calories

green bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: red bell pepper

Red bell pepper is sweeter and often less expensive

Bring 4 cups of water to a boil in a 1.5 quart saucepan.

Carefully place 2 eggs into the saucepan and boil for approximately 10 to 15 minutes.

After 12 minutes, turn off the heat and drain the hot water from the saucepan.

Add cold water and ice cubes to cool the eggs for at least 3 minutes.

Peel the cooled eggs and chop them using an egg slicer and a knife.

In a 3/4 saucepan, bring 8 cups of water to a boil and add 2 teaspoons of light salt.

Add 8 oz of elbow macaroni to the boiling water and cook uncovered until tender, stirring occasionally for about 30 minutes.

Drain the cooked pasta and place it in a large bowl to cool.

Add the chopped hardboiled eggs, chopped green peppers, chopped red peppers, chopped onions, diced ham, yellow mustard, and half of the mayonnaise to the pasta.

Stir all the ingredients until well blended, adding more mayonnaise if a creamier texture is desired.

Serve the macaroni salad cold, garnished with strips of roasted red bell peppers or chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens