Ensalada de Coditos, or Mexican pasta salad, is a vibrant and flavorful dish perfect for any occasion. From potlucks and barbecues to casual weeknight dinners, this easy-to-make salad is a crowd-pleaser. Its delightful blend of tender elbow macaroni, crisp vegetables, and a zesty, creamy dressing creates a refreshing and satisfying culinary experience. The unique combination of Mexican flavors, including corn, black beans, and a touch of lime, elevates this pasta salad beyond the ordinary. It's a dish that's both comforting and exciting, offering a delightful balance of textures and tastes.
This recipe provides a simple and delicious approach to Ensalada de Coditos, ensuring even novice cooks can achieve fantastic results. Forget complicated techniques and lengthy preparation times; this version focuses on fresh, high-quality ingredients and a straightforward method. Ready to create your own bowl of this irresistible Mexican pasta salad? Let's dive into the step-by-step instructions!
Tools Needed
- Large pot
- Large bowl
- Medium bowl
Ingredients
- Elbow pasta (chickpea or regular): 8 oz
- Red bell pepper: 1
- Jalapenos: 2
- Red onion: 1/2
- Mixed cooked vegetables: 2 cups
- Turkey ham or pork: 12 oz
- Mayonnaise: 1/2 cup
- Avocado oil: 1/2 cup
- Grandma Mexicana: 2 tablespoons
- Dijon mustard: 2 tablespoons
- Garlic powder: 1/2 teaspoon
- Kosher salt: 1/2 teaspoon + 2 tablespoons for pasta water
- Lime: 1
- Ground black pepper
Step-by-Step Instructions
Step 1. Cook Pasta and Prep Vegetables
- Boil salted water in a large pot (2 tablespoons kosher salt). Add pasta and cook until tender, following package instructions (around 6-7 minutes for chickpea pasta).
- Drain pasta and rinse under cold water. Drizzle with oil to prevent sticking.
- Dice red bell pepper, jalapenos (remove seeds if desired), and red onion.
Step 2. Combine Ingredients
- In a large bowl, combine diced vegetables, cooked mixed veggies, and diced turkey ham (or pork).
- Add cooked pasta to the bowl and stir gently to combine.
Step 3. Make the Dressing
- In a medium bowl, whisk together mayonnaise, avocado oil, Grandma Mexicana, Dijon mustard, garlic powder, salt, lime zest, lime juice (2 tablespoons), and black pepper.
Step 4. Dress the Salad and Serve
- Pour dressing over the pasta salad and mix well to coat.
- Taste and adjust seasoning as needed.
Read more: Easy Mexican Macaroni Salad Recipe (Cold Salad)
Tips
- Use chickpea pasta for a healthier alternative.
- Adjust the spiciness by using different types of peppers or keeping the jalapeno seeds.
- This salad pairs well with various dishes, such as barbacoa, chile Colorado, etc.
Nutrition
- Calories: approximately 700-800
- Fat: 45-55g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I make this Ensalada de Coditos ahead of time?
Yes! It's even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the corn?
Frozen peas, diced bell peppers, or even chopped avocado would be great substitutes for the corn.
3. Can I use a different type of pasta?
While elbow macaroni is traditional, you can use other small pasta shapes like rotini, farfalle, or ditalini.
This Ensalada de Coditos recipe is a testament to the fact that delicious food doesn't have to be complicated. With its vibrant flavors and simple preparation, this Mexican pasta salad is perfect for any occasion, from casual gatherings to festive celebrations. So grab your ingredients and get ready to enjoy this refreshing and satisfying dish!