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Dominican Macaroni Salad

A creamy pasta salad tossed with sweet corn, bell pepper, ham, and hard boiled eggs. Served chilled as a staple side for festive family gatherings.

30 minEasyServes 6380 cal/serving

DominicanSaladStovetopStandardNut-FreeShellfish-Free

Ingredients

  • 1 lb elbow macaroni
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1 cup canned sweet corn, drained
  • 1 cup cooked ham, diced
  • 4 hard-boiled eggs, diced

Instructions

  1. 1

    Boil 1 lb elbow macaroni in salted water according to package instructions until al dente, then drain, rinse with cold water, and let cool completely.

  2. 2

    In a large mixing bowl, whisk together 1 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

  3. 3

    Add 1/2 cup finely diced red onion, 1/2 cup diced red bell pepper, 1 cup drained canned sweet corn, 1 cup diced cooked ham, and cooled elbow macaroni to the dressing.

  4. 4

    Gently fold in 4 diced hard-boiled eggs until combined.

  5. 5

    Cover and refrigerate for at least 1 hour before serving chilled.

Questions

Can I make Dominican Macaroni Salad gluten-free?

Yes. The gluten in this entry is 1 lb elbow macaroni. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Dominican Macaroni Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Dominican Macaroni Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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