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.
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
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
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
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
Gently fold in 4 diced hard-boiled eggs until combined.
-
5
Cover and refrigerate for at least 1 hour before serving chilled.