One of the most popular sides to make for Puerto Ricans has to be the Puerto Rican Ensalada de Coditos. This is an elbow salad with the perfect amount of ingredients!
It doesn’t matter if it’s a picnic in the summertime, a cookout out, or any gathering, there will always be an Ensalada de Coditos.
I always like to make this anytime I make rice. But I will never fail to make this on Thanksgiving with the pavochon turkey or for Christmas with my pigeon peas rice and coconut milk.
This is the perfect recipe to make when you’re invited to any party.
Jump to:
Why This Recipe Works
- You can make this recipe days ahead, and it will even taste better.
- This is the perfect easy side that yields a lot of food, enough to feed a crowd.
- It is made with simple ingredients you probably already have at home.
Recipe Ingredients
- Pasta- I used an elbow-shaped pasta, but any shape similar to this will work as well. Sometimes I like to use any twisty pasta that I have in my pantry.
- Ham- I used cubed ham, and this is the perfect touch to this dish. You can also use spam instead of ham.
- Vegetables- The typical vegetables are peppers and onions, sometimes, like in this recipe, carrots as well. But this is all a preference, so add any vegetables you like, just make sure to chop them into small pieces.
- Seasonings- You’ll only need salt and pepper.
- Mayo and vinegar- The mayo and the vinegar are responsible for the tanginess of the recipe.
How to Make A Puerto Rican Ensalada de Coditos
- Photo 1: First, you need to boil the pasta. You can follow the instructions on the back of the pasta packet. I boiled mine for 12 minutes, and they came out perfect. You don’t need to add any oil while boiling the pasta.
- Photo 2: Strain the pasta and run it under cold water. Stir it around to make sure you cool of all the pasta. You can cook the pasta a day or two ahead of time, on the day you’re going to use it. Just make sure to store it in an airtight container.
- Photo 3: Cut the veggies into small cubes. But the size is just a preference.
- Photo 4: Add all your ingredients to a large bowl and give it a good mix. Chill covered until ready to serve.
Recipe Tips
- Add 2 cans of tuna to this, and you’ll get the best tuna pasta salad! But if you don’t like tuna, use canned chicken, and it will still be delicious.
- I sometimes also like to add eggs, try it for yourself, and you’ll see.
More Easy Sides
💬 If you enjoyed this Puerto Rican Ensalada de Coditos recipe, give it a 5-star rating and leave a comment or question below.
Watch us on YouTube or follow along on our Facebook Page, on Instagram, or on Pinterest.
Puerto Rican Ensalada de Coditos
This Ensalada de Coditos is the elbow salad you need in every meal. An easy side that yields a lot. The perfect recipe even on a busy weeknight.
Ingredients
- 1 pound elbow macoroni
- ½ teaspoon salt *see notes
- ½ green pepper
- ¼ red onion
- 1 small carrot
- ½ teaspoon black pepper
- ½ cup cubbed ham
- 1 ½ cups mayonnaise
- 1 ½ tablespoons vinegar
Instructions
- First, cook the pasta. Cook the pasta according to the package directions. I cook my pasta in a big pot with salted water. I waited for the water to boil, added the pasta, and cooked for 12 minutes. Drain and rinse with cold water to stop the cooking.
- While the pasta cooks, peel and grate the carrot on the medium grater side. Chop the pepper and onion into small cubes. The size is more a preference, but small is good.
- In a big bowl, add the pasta, vegetables, ham, mayonnaise, salt, pepper, and vinegar. Mix until all the ingredients are combined. You can serve right away, but best if served chilled. Buen provecho.
Recipe Notes
- Salt. I cooked my pasta in salted water. After tasting, I only needed ½ teaspoon more to add to the dressing. This can vary depending on how salted your water is. So start by adding ¼ teaspoon of salt if needed. Add more to taste.
- Pasta. I used to make the typical elbow macaroni, but use your preferred pasta shape.
- Vegetables. I used a combination of carrots, onions, and peppers. This is the typical vegetable mix used in a Puerto Rican pasta salad, but you can add more vegetables if you like. A good addition is cubed celery.
- Meat. Add 2 cans of tuna or chicken, and have the best pasta salad.
Nutrition
Calories: 340kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 246mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 886IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Tried this Recipe? Leave A Comment Below!
Leave a Comment