Mexican•budget
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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
- 2
Drain and rinse with cold water until completely cool. Let drain very well.
- 3
In a medium mixing bowl stir together the rest of the ingredients and combine well.
- 4
Add the drained elbow pasta and fold in gently to mix with the vegetable mixture.
- 5
Taste for salt & pepper and add more according to taste.