- 200 grams of elbow macaroni
- 1 tablespoon of oil
- 1 teaspoon of salt
- 1 pound of diced ham
- 4 pineapple slices in syrup (cut into small pieces)
- 1 apple cut into small pieces
- 1 cooked carrot, cut into small pieces
- 1 large potato, cooked and diced
- 1 finely chopped onion
- 2 hard-boiled eggs
- Mayonnaise
Cook the elbows in boiling water with a pinch of salt. Some people add a teaspoon of oil to the water, but that’s optional. Once the elbows are ready, drain them and let them cool.
When the elbow pasta is fresh, gently separate it with a fork and start adding the ingredients. First, add the ham, apple, and pineapple. Mix well until combined. Then, incorporate the cooked ingredients, which are the carrot and potatoes. Add mayonnaise to your taste. Stir thoroughly to ensure the mayonnaise coats all the elements. Taste for salt and add a hint of sweetness, which can come from a bit of the pineapple syrup.
I left the onion until the end because in many families, children eat this dish, and they generally do not like strong flavors. This way, you can set aside a portion of the salad and mix in the rest all the ingredients that are to your liking.
Our readers, in addition to onion, suggest using sweet corn, cheese cubes, and pickled cucumber. Others add roasted peppers, peas, and even raisins.
If you're using fresh pineapple, you should consume the salad the same day, as the acidity of the fruit can ruin the preparation. To avoid this, it is recommended to cook the pineapple with a little sugar over low heat for a few minutes. Then let it cool and add it to the salad.
When your salad reaches the desired level, remember to garnish it with the sliced hard-boiled eggs.