Ensalada de Coditos [Recipe + Video] Elbow Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 porciones
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Calories
349 kcal
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Cuisine
South American, Dominican
Ensalada de Coditos [Recipe + Video] Elbow Pasta Salad
Description
The Ensalada de Coditos blends short-cooked macaroni with a mix of diced carrot, bell pepper, minced red onion, canned sweet peas, and sweet corn, yielding a colorful pasta salad. Ham may be included for additional savoriness but can be omitted for a vegan option. The pasta is cooked slightly beyond al dente to a tender consistency that holds up well when mixed with the vegetables.
The dressing choice adds versatility: a traditional version uses mayonnaise and sweet paprika for creaminess and subtle spice, while a light vegan dressing brings tang with rice vinegar and sharpness from Dijon mustard balanced by olive oil and black pepper. Both dressings coat the pasta and vegetables evenly.
This salad can be served at room temperature immediately or chilled to enhance the melding of flavors, best consumed within several hours of preparation. Its components make it a practical dish for picnics, potlucks, or as a side dish in casual meals.
The recipe adapts easily by substituting ham with canned tuna or shredded rotisserie chicken for different protein variations, while salt levels can be adjusted to taste.
Ingredients
- 1½ tablespoon salt (or more, to taste), divided
- ½ pound macaroni (or similar short pasta) [0.23 kg]
- 1 carrot diced and boiled, large
- 1 bell pepper diced into small cubes
- 1 red onion minced, medium
- ½ cup sweet peas (from a can, see notes)
- 1 cup sweet corn (from a can, see notes)
- ½ pound ham 0.23 kg] diced into small cubes (optional, see notes, York type
Traditional Dressing
- ¼ cup mayonnaise
- 1 teaspoon sweet paprika optional
Vegan/light dressing
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 4 tablespoons rice vinegar
- ¼ teaspoon black pepper freshly-cracked or ground
Instructions
1. Boil pasta
- Heat ½ galon [2 liters] of water over medium-high heat in a large pot till it reaches a rolling boil, add a tablespoon of salt. Cook the pasta in the salted water a minute longer than instructed in the package, so you get pasta that is slightly softer than al-dente. Stir regularly to prevent it from sticking.Drain water, and let the pasta cool to room temperature.
2. Combine ingredients
- In a large bowl, combine pasta, carrots, bell pepper, onion, peas, corn, and ham.
3. Make classic mayo dressing
- Add mayo and paprika and stir to combine. Season it with salt to taste if needed.
Make vegan dressing
- If you want to add vegan dressing instead, whisk the vinegar into the olive oil in a separate bowl, followed by the mustard and pepper. Then combine this with the salad and season with salt if needed.
4. Serving and storing
- Serve at room temperature, or cover and chill if it will be served later. Best if served within 6 hours.
Notes
- Omit ham to keep the salad vegan.
- Replace ham with canned tuna (drained) or shredded rotisserie chicken for different protein options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6porciones
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 1101mg | 46% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2650IU | 53% |
| Vitamin C | 34mg | 38% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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