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Ensalada de Coditos

A creamy and vibrant Puerto Rican macaroni salad featuring al dente pasta, savory spam, and fresh ingredients, perfect for festive gatherings and family meals.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 1 hour 16 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Caribbean, Puerto Rican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb elbow macaroni These small, curved pasta shapes hold on to the creamy dressing.
  • 1/4 cup olive oil Adds richness and prevents the pasta from sticking.
  • 1 can spam, small dice Adds crunch and flavor.
  • 1 medium onion, grated Offers subtle sweetness and aromatic depth.
  • 1 cup mayonnaise Binds the ingredients together and adds creaminess.
  • 1/4 cup chopped pimento stuffed green olives Providing a burst of flavor.
  • 6 pieces hard-boiled eggs, diced Adds texture and protein.

Method
 

Cooking
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni along with the whole eggs. Cook for about 11 minutes or until the pasta is al dente.
Cooling
  1. Transfer the cooked eggs to a bowl filled with ice water to stop cooking and make peeling easier.
Preparation
  1. Drain the cooked macaroni in a colander and rinse under cold water.
  2. Transfer the cooled macaroni to a large mixing bowl, drizzle with olive oil, and toss well.
  3. Add the diced spam, grated onion, chopped olives, and mayonnaise. Gently mix until well combined.
  4. Peel and dice the cooled hard-boiled eggs, then fold them into the salad carefully.
Chilling
  1. Cover the salad and refrigerate for at least 1 hour or preferably overnight.

Notes

For added crunch, consider incorporating diced celery or bell peppers. Taste your salad and adjust seasoning as needed. You can add other ingredients like diced carrots, peas, or pickles for a twist.