Ingredients:

  • 1 lb elbow macaroni (coditos)
  • 2 tbsp sea salt
  • 1 tbsp vegetable oil
  • 1 cup Mexican crema
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1/4 cup pickled jalapeño brine
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1.5 cups smoked ham, diced into 1/4-inch cubes
  • 1 cup frozen peas and carrots, thawed and dried
  • 2 stalks celery, finely minced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup pickled jalapeños, minced

Instructions:

  1. Bring a large pot of water to a rolling boil with 2 tablespoons of sea salt and 1 tablespoon of vegetable oil. While water heats, dice the ham, celery, and bell pepper.
  2. Add the macaroni and 1 tablespoon of vegetable oil to the boiling water. Cook for 8 minutes until tender but with a slight resistance.
  3. Drain the pasta in a colander and immediately rinse under cold running water for 2 full minutes until the noodles are cold to the touch. Let drain thoroughly.
  4. In an extra-large mixing bowl, whisk together the Mexican crema, mayonnaise, yellow mustard, pickled jalapeño brine, garlic powder, and black pepper until the sauce is glossy and smooth.
  5. Add the drained pasta, diced ham, peas and carrots, minced celery, red bell pepper, and minced jalapeños to the bowl.
  6. Using a silicone spatula, gently fold the ingredients together until every single noodle is completely coated and shimmering. Chill for at least 1 hour before serving for best flavor.
  7. Before serving, give the salad one last stir. Taste it! You might need an extra splash of jalapeño brine or a pinch of salt until the flavors pop and zing.
  8. Transfer to a clean serving bowl and sprinkle with a little extra black pepper or a few whole jalapeño slices for a professional look.