Ensalada De Coditos (Mexican Macaroni Salad)

Ensalada De Coditos in a white bowl and a wood spoon. A small jar with bacon on the background.

Ensalada De Coditos (Mexican Macaroni Salad)

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.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 156kcal

Author Ana Frias

Ingredients

5 oz elbow pasta (coditos)
⅓ cup carrots diced in small cubes
⅓ cup corn kernels cooked
⅓ cup fresh celery diced in small cubes
⅓ cup roasted red bell pepper diced in small cubes
1 pickled jalapeño diced in small cubes
2 Tbsp of pickled jalapeño vinegar
3 Tbsp plant-based sour cream (or Mexican crema)
3 Tbsp plant-based or regular mayonnaise
1 tsp kosher salt
1 tsp fresh black pepper

Instructions

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.

Nutrition