Ingredients
Scale
- 16 oz elbow pasta
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pimento juice
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup olive oil
- 1 small white onion, finely grated (about ½ cup)
- 2 tablespoons butter
- ¼ cup fancy pimentos (pimiento morrón), chopped
- 1 can (8.5 oz) very young sweet peas (petit pois), drained
- 1 cup diced ham or Spam
Instructions
- Boil salted water and cook elbow pasta until al dente.
- Mash hard-boiled eggs in a bowl and set aside.
- Mix mayonnaise, yellow mustard, pimento juice, salt, and white pepper for the dressing.
- Grate onion and mix with olive oil.
- Combine cooked pasta with butter until melted, then add the dressing and onion mixture.
- Fold in mashed eggs, pimentos, peas, and diced ham.
- Refrigerate for at least 4 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a creamier texture, add an extra tablespoon of mayonnaise.
Ensure the pasta is completely cooled before adding the dressing.
Use pre-packaged ham for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Puerto Rican
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 120