Ingredients
200 grams elbow macaroni (coditos)
200g (7 oz) ham steak, diced
100 grams white cheddar cheese, diced
1 large carrot, finely diced
260 grams frozen corn
1/4 cup pickled jalapeños, chopped
1/2 cup mayonnaise
1/2 cup Mexican sour cream
1/2 teaspoon Dijon mustard
1/8 teaspoon fine salt
Freshly ground white pepper, to taste
1/4 cup chopped cilantro or parsley
Directions
Cook the macaroni
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and let cool to room temperature.
Prepare the ingredients
While the pasta cools, dice the ham, chop the onion, jalapeños, and cilantro (if using), and cook or prepare the peas and carrots if they aren't already cooked.
Mix the dressing
In a large bowl, mix together the mayonnaise, sour cream, mustard (if using), garlic powder, salt, and pepper. Adjust seasoning to taste.
Combine the salad
Add the cooled macaroni, ham, corn, peas, carrots, onions, and pickled jalapeños to the bowl with the dressing. Mix everything until well combined.
Chill and serve
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with chopped cilantro if desired before serving.
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