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.
Servings: 12
Calories: 340kcal
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.
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
