Cuban Elbow Macaroni Salad
Ensalada de Coditos
by The Chef
Serves: 8
Notes:Elbow macaroni, cooked until al dente and tossed in a creamy herb dressing of mayo and Greek yogurt, but it’s so much more than that. They come together to form a tangy sweet little surprise in you mouth.
Directions:
- In a large pot, add 1 teaspoon of salt to boiling water. Cook the pasta a minute less than the package instructions.
- While the pasta cooks add mayo, yogurt, mustard, lemon juice, vinegar, salt and freshly cracked pepper to a large bowl. Whisk until incorporated.
- Drain and immediately rinse pasta with cold water. Strain again.
- Add the pasta into the mayo mixture and mix completely so the warm pasta absorbs the flavors. This will also avoid any clumping.
- Add ham, carrots, peas, olives, piquillo peppers, cucumbers, and all the herbs to the bowl. Mix everything together. Let it sit in the fridge for at least 30 minutes to 1 hour covered tightly with plastic wrap. The pasta will get cold and all the flavors will marry each other.
- The longer it sits the better it will taste. Just keep in mind you may need to add another tablespoon of mayonnaise or yogurt just before serving to smooth it out if necessary.
Ingredients- 1/2 pound elbow pasta (2 cups)
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons of Dijon mustard
- 2 tablespoons of white wine vinegar
- Juice of 1/2 lemon
- Salt and Freshly ground black pepper
- 1 cucumber, finely chopped
- 1 cup of frozen carrot/peas mixture, completely thawed
- 1 roasted piquillo pepper in a jar, drained, rinsed and dried
- 1/2 cup of green olives, halved or sliced
- 4 green onions, finely sliced
- 1 tablespoon of finely chopped cilantro
- 2 tablespoons of finely chopped parsley
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