- 200 grams of elbow macaroni
- 1 tablespoon of oil
- 1 teaspoon of salt
- 1 pound of ham cut into cubes
- 4 slices of pineapple in syrup (cut them into small pieces)
- 1 apple cut into small pieces
- 1 cooked carrot, cut into small pieces
- 1 large cooked potato, diced
- 1 finely chopped onion
- 2 hard-boiled eggs
- Mayonnaise
Cook the elbow macaroni in boiling water with a little salt. Some people add a teaspoon of oil to the water, but it's optional. When the macaroni is ready, drain it and let it cool.
When the elbow macaroni is fresh, separate it well with a fork and start incorporating the ingredients. First, add the ham, apple, and pineapple. Stir well to mix them. Then, incorporate the cooked ingredients, that is, the carrot and the potatoes. Add mayonnaise to your taste. Stir well so that the mayonnaise integrates all the elements. Taste for salt and add a touch of sweetness, which can be a bit of the pineapple syrup.
I left the onion for last because in many families, this dish is consumed by children, and they generally do not like intense flavors. This way, you can separate a portion of the salad and add all those ingredients that you like to the rest.
Our readers, in addition to onion, suggest the use of sweet corn, diced cheese, and pickled cucumber. Other people add roasted peppers, peas, and even raisins.
If you use fresh pineapple, you should consume the salad the same day because the acidity of this fruit can damage the preparation. To avoid this, it is recommended to cook the pineapple with a little sugar for a few minutes over low heat. Then let it cool and add it to the salad.
When your salad reaches the desired point, remember to garnish it with the chopped hard-boiled eggs.