This Ensalada De Coditos is undoubtedly a classic Mexican recipe. Elbow pasta is tossed with creamy textures and dotted with crisp celery, carrots, corn kernels and flavorful peppers.
Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
Drain and rinse with cold water until completely cool. Let drain very well.
In a medium mixing bowl stir together the rest of the ingredients and combine well.
Add the drained elbow pasta and fold in gently to mix with the vegetable mixture.
Taste for salt & pepper and add more according to taste.
Notes
If you want an even richer, creamier dressing you can add more mayonnaise and crema until you reach the desired consistency. Do note that this will affect the calorie content.
Macaroni salad will stay good refrigerated for 3 to 5 days. Cover the bowl with plastic wrap, or store in an airtight container to maximize freshness.