Ensalada de coditos is a creamy Puerto Rican macaroni salad that is often enjoyed at family gatherings, celebrations, holidays, and special meals. It’s a simple, comforting dish made with elbow macaroni, vegetables, egg, mayonnaise, and ham.

In my version, I use Spam instead of regular cooked ham. The Spam adds a savory, slightly salty flavor that pairs beautifully with the creamy macaroni and vegetables. I also like to add paprika for extra flavor and color, although it is completely optional.

Like many family recipes, there are different ways to prepare ensalada de coditos, and this recipe represents the version I enjoy making and sharing.

Ingredients

• 1 cup elbow macaroni
• 1/2 slice Spam, diced
• 1 shredded carrot
• 1/4 small white onion, finely diced
• 1/4 red bell pepper, finely diced
• 1/4 orange bell pepper, finely diced
• 1 hard-boiled egg, chopped
• Mayonnaise, to taste
• 1 tablespoon olive oil
• 1 to 1½ tablespoons paprika, optional
• Salt and black pepper, to taste

Instructions

1. Cook the macaroni. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Do not overcook. Prepare the hard-boiled egg separately, then chop it once cooled.
2. Sauté the vegetables. While the macaroni is cooking, finely dice the onion and bell peppers. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and bell peppers and sauté until they become soft and translucent.
3. Let the vegetables cool. Remove the sautéed vegetables from the heat and allow them to cool for a few minutes before adding them to the salad.
4. Combine the salad. Drain the macaroni and rinse it under cold water. Transfer the macaroni to a large bowl. Add the diced Spam, shredded carrot, chopped hard-boiled egg, and cooled sautéed onion and bell peppers.
5. Add the mayonnaise and seasonings. Add mayonnaise to taste. Add 1 to 1½ tablespoons paprika, if desired, along with salt and black pepper to taste. Gently mix everything together until well combined.
6. Chill. Cover and refrigerate for at least 1 hour before serving. This allows the flavors to come together.

Tips & Optional Variations

• Spam is the ham I use in my version of Puerto Rican ensalada de coditos. Some people prefer regular cooked ham, which can be substituted if desired.
• Paprika is optional, but I enjoy adding about 1 to 1½ tablespoons for additional flavor and color.
• Add mayonnaise gradually until the salad reaches your preferred creaminess.
• For the best flavor, allow the salad to chill before serving.