Ensalada de Coditos (Pasta Salad) is easy to prepare, and everybody's favorite. This delicious dish is a perfect choice for BBQ or Christmas dinner.

– 1½ tablespoon salt, (or more, to taste), divided – ½ pound macaroni, (or similar short pasta) [0.23 kg] – 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 sweet corn, (from a can, see notes) – ½ pound york ham, [0.23 kg] diced into small cubes (optional, see notes)


Traditional Dressing – ¼ cup mayonnaise – 1 teaspoon of sweet paprika, (optional) Vegan/light dressing – 2 tablespoons olive oil – 1 teaspoon of dijon mustard – 4 tablespoons rice vinegar – ¼ teaspoon pepper (freshly-cracked, or ground)



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.


In a large mixing bowl, combine pasta, carrots, bell pepper, onion, peas, corn, and ham.

Classic mayo dressing:

Add mayo and paprika and stir to combine. Season it with salt to taste if needed.

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.

Serving and storing:

Serve at room temperature, or cover and chill if it will be served later. Best if served within 6 hours.

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