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Puerto Rican Macaroni Salad

Puerto Rican Macaroni Salad Recipe

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 1 cup mayonnaise
  • ½ cup evaporated milk
  • 2 tbsp granulated sugar
  • 2 tbsp white vinegar
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 cup diced cooked ham
  • 1 cup frozen peas, thawed
  • ⅓ cup diced pimentos, drained
  • ½ cup finely diced sweet onion
  • ½ cup diced celery
  • 1 cup cubed sharp cheddar cheese

Method
 

  1. Cook macaroni in boiling salted water for 7-8 minutes until tender. Drain and rinse with cold water.
  2. In a large bowl, whisk together mayo, evaporated milk, sugar, vinegar, salt, garlic powder, and pepper until smooth.
  3. Add cooled pasta, ham, peas, pimentos, onion, celery, and cheese. Toss until evenly coated. Cover and refrigerate for at least 2 hours.
  4. Before serving, stir salad and add a splash of evaporated milk if it seems dry. Transfer to a bowl, garnish with pimentos, and serve cold.

Notes

Chilling is key for the best flavor. Let the salad rest for at least 2 hours, but overnight is even better. Stir well and add a little more evaporated milk after chilling to loosen the dressing.