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  • Writer's pictureFood Depot Supermarkets

Elbow Pasta Salad (Dominican Style)

Updated: Jun 27, 2022

Because what's a BBQ without the pasta salad?

Recipe by:


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.

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