Ensalada de coditos (elbow pasta salad) is easy to prepare, and everybody's favorite. This delicious dish is a perfect choice for BBQ or Christmas dinner.
Ensalada de coditos (pasta salad with mayo) was always part of our family recipe repertoire, served on special occasions, and one of the salad choices at the Christmas feast.
Dominican classic macaroni salad
This simple macaroni salad with peas, sweet corn, and carrot is also combined with as many ingredients as budget and family taste allows, and though always recognizable, each home will have its preferred combination.
Feel free to adapt the salad to your own taste, but we've added the most common ingredients to our recipe.
Macaroni salad with tuna
One version of this salad that pops up often has tuna in it. We have added instructions to adapt it to make an easy tuna pasta salad too.
Healthy macaroni salad without mayo
As is often the case, we try to also find alternatives for people on special diets. We offer a vegan lighter dressing, and the option to leave the ham out if you do not eat meat. This is a very forgiving dish, so it will work either way.
About this recipe
There isn't one ensalada de coditos in our country, rather, each home will add and take out things, depending on taste, and availability, but all these ingredients --save the paprika, my own personal touch-- will almost certainly be present in most salads served at home.
Is there an ingredient you love in your ensalada de coditos? Let me know in the comments.
[Recipe + Video] Ensalada de Coditos (Elbow Pasta Salad)
- ½ lb of macaroni, (or similar short pasta) [0.23 kg]
- 1½ teaspoon of salt, (or more, to taste), divided
- 1 large carrot, diced and boiled
- 1 bell pepper, diced into small cubes
- 1 medium red onion, minced
- ½ cup sweet peas, (from a can, see notes)
- 1 cup of sweet corn, (from a can, see notes)
- ½ lb york ham, [0.23 kg] diced into small cubes (optional, see notes)
- ¼ cup mayonnaise
- 1 teaspoon of sweet paprika, (optional)
- 2 tablespoons of olive oil
- 1 teaspoon of dijon mustard
- 4 tablespoons of rice vinegar
- ¼ teaspoon of pepper
- Boiling the pasta: Heat ½ gal [2 liters] of water over medium-high heat in a pot til it reaches a rolling boil, add a teaspoon of salt. Cook the pasta a minute longer than instructed in the package to get pasta that is slightly softer than al-dente. Stir regularly to prevent it from sticking.Drain water, and let pasta cool to room temperature.
- Mixing salad: In a large mixing bowl, combine pasta, carrots, pepper, onion, peas, corn and ham.
- Adding dressing: Add mayo and paprika and stir to combine. 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.
- Serving: Serve at room temperature, or cover and chill if it will be served later. Best served within 6 hours.