Description
Ensalada de Coditos, a traditional Latin American macaroni salad, combines tender elbow macaroni with a creamy dressing made from mayonnaise, yogurt, and mustard, mixed with vibrant vegetables like carrots, peas, and corn. This refreshing and flavorful salad is perfect as a side dish for gatherings or a light meal, offering a harmonious balance of textures and a comforting taste in just under 30 minutes.
Ingredients
Pasta
- 16 ounces dry elbow macaroni
- Salt, to taste
Dressing
- 1/4 cup mayonnaise
- 1/2 cup yogurt
- 1 tablespoon mustard
- 1/2 teaspoon salt, divided
Vegetables
- 1 carrot, chopped
- 1 cup frozen peas
- 1 ear of corn, kernels removed
Instructions
- Cook the macaroni: In a large pot, bring lightly salted water to a boil. Add the dry elbow macaroni and cook according to the package directions until al dente. Drain the pasta but do not rinse it. Transfer the macaroni to a large bowl, cover with plastic wrap, and refrigerate until cool.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, yogurt, mustard, and 1/4 teaspoon of salt until smooth and well combined.
- Cook the vegetables: Boil 5 cups of water with the remaining 1/4 teaspoon salt. Add the chopped carrots and cook for 6 to 7 minutes. Then add the frozen peas and corn kernels, and cook for another 3 to 4 minutes or until the peas begin to float. Drain the vegetables and allow them to cool to room temperature.
- Combine pasta with dressing: Toss the chilled macaroni in the prepared dressing, making sure every piece is evenly coated.
- Add vegetables and chill: Gently fold the cooled carrots, peas, and corn into the dressed pasta mixture. Cover and refrigerate the salad for at least 2 hours before serving to allow flavors to meld.
Notes
- Do not rinse the macaroni after draining to help the dressing adhere better.
- You can substitute plain yogurt with Greek yogurt for a thicker and tangier dressing.
- Chilling the salad for at least 2 hours enhances the flavor and texture.
- Add finely chopped onions or bell peppers for extra crunch and flavor, if desired.
- Best served cold; store leftovers in the refrigerator and consume within 2-3 days.
