Ensalada Fría Cubana con Pollo y Jamón (Cuban Cold Pasta Salad with Chicken and Ham)
Ingredients
1 lb elbow macaroni (uncooked)
1 ½ cups cooked chicken, shredded or finely chopped
1 cup diced cooked ham (small cubes)
1 large apple, peeled and diced (Honeycrisp or Granny Smith work great)
1 cup mayonnaise (add more to taste)
½ cup sour cream or crema (for extra creaminess – optional)
½ cup frozen peas, thawed
½ cup red bell pepper, finely diced
⅓ cup red or sweet white onion, finely diced
⅓ cup sweet pickles or relish
¼ cup finely chopped celery (for crunch)
6 hard-boiled eggs (2 for garnish)
1 tbsp yellow mustard
1–2 tbsp apple cider vinegar or pickle juice (adjust to taste)
Salt and pepper, to taste
Optional garnish: more chopped egg, paprika, parsley, or thin apple slices
Directions
Cook the pasta in salted water until al dente. Drain and rinse under cold water. Set aside.
In a large mixing bowl, whisk together:
Mayonnaise
Sour cream (if using)
Mustard
Vinegar or pickle juice
4 yolks from hard boiled eggs
Salt and pepper
Add to the bowl:
Cooked pasta
Shredded chicken
Diced ham
Apple
Peas
Bell pepper
Onion
Pickles or relish
Celery
Chopped egg whites (from 4 eggs)
Mix gently but thoroughly until everything is well-coated in the dressing.
Taste and adjust seasoning—add more mayo, salt, or vinegar as needed.
Chill for at least 2 hours (overnight is best!) to let all the flavors come together.
Garnish with wedges from 2 hard boiled eggs before serving, if desired.