Elbow Pasta Salad (Dominican Style)
Updated: Jun 27
Because what's a BBQ without the pasta salad?
Recipe by: https://www.dominicancooking.com/268/ensalada-de-coditos-pasta-salad
½ lb of macaroni, (or similar short pasta)
1½ teaspoon of salt, (or more, to taste), divided
1 large carrot, diced and boiled
1 bell pepper, diced into small cubes
1 medium red onion, minced
½ cup sweet peas, (from a can, see notes)
1 cup of sweet corn, (from a can, see notes)
½ lb york ham, [0.23 kg] diced into small cubes (optional)
Traditional Dressing ¼ cup mayonnaise
1 teaspoon of sweet paprika, (optional)
Vegan/light dressing 2 tablespoons of olive oil
1 teaspoon of dijon mustard
4 tablespoons of rice vinegar
¼ teaspoon of pepper
Boiling the pasta: Heat ½ gal [2 liters] of water over medium-high heat in a pot til it reaches a rolling boil, add a teaspoon of salt. Cook the pasta a minute longer than instructed in the package to get pasta that is slightly softer than al-dente. Stir regularly to prevent it from sticking. Drain water, and let pasta cool to room temperature.
Mixing salad: In a large mixing bowl, combine pasta, carrots, pepper, onion, peas, corn and ham.
Adding dressing: Add mayo and paprika and stir to combine.
If you want to add vegan dressing instead, whisk the vinegar into the olive oil, in a separate bowl, followed by the mustard and pepper. Then combine this with the salad and season with salt if needed.
Serving: Serve at room temperature, or cover and chill if it will be served later. Best served within 6 hours.