Ensalada de Coditos (Puerto Rican Macaroni Salad)

Step 1

Bring a large pot of water to a rolling boil. Add the chicken bouillon cubes and stir until dissolved. Add the macaroni and cook according to package directions until al dente. Drain rinse with cold water. Transfer the pasta to a large bowl and drizzle with the olive oil, stirring to coat. Set aside.

Step 2

In a separate bowl, whisk together the mayonnaise and vinegar until smooth.

Step 3

Add the bell peppers, ham, hard-boiled eggs, and parsley to the pasta. Pour the mayonnaise dressing all over the salad and toss gently to combine.

Step 4

Season with garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss again to ensure the salad is evenly coated. Taste and adjust the seasonings as needed. Refrigerate for at least 1 hour before serving.