Ensalada de Coditos [Video+Recipe] Elbow Pasta Salad

Ingredients

• 22.5 ml (1½ tablespoons), divided, plus more to tastesalt
• 230 g (½ pound)macaroni, or penne, fusilli or similar short pasta
• 1 largecarrot, diced and boiled
• 1bell pepper, diced into small cubes
• 1 mediumred onion, minced
• 75 g (½ cup)sweet peas, canned
• 165 g (1 cup)sweetcorn, canned
• 230 g (½ pound), optionalcooked ham, such as York ham, diced into small cubes
• 60 ml (¼ cup)mayonnaise
• 5 ml (1 teaspoon), optionalsweet paprika
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)Dijon mustard
• 60 ml (4 tablespoons)rice vinegar
• 1.25 ml (¼ teaspoon)freshly cracked or ground black pepper

Instructions

1. 1

   Boil the pasta

   Bring 2 litres of water to a rolling boil in a large pot over medium-high heat and add 15 ml (1 tablespoon) of the salt. Cook the pasta for 1 minute longer than the packet directs, stirring regularly so it does not stick. Drain and leave to cool to room temperature.

2. 2

   Combine the salad

   Put the cooled pasta in a large bowl with the carrot, bell pepper, onion, peas, sweetcorn and ham, if using.

3. 3

   Choose the dressing

   For the classic mayonnaise dressing, add the mayonnaise and paprika and stir to combine; add salt to taste if needed. For the vegan dressing, whisk the vinegar into the olive oil in a separate bowl, then whisk in the mustard and pepper. Mix it through the salad and add salt to taste if needed.

4. 4

   Serve or chill

   Serve at room temperature, or cover and chill if serving later. The salad is best served within 6 hours.

What is ensalada de coditos?

Ensalada de coditos is a Dominican elbow pasta salad, typically made with short pasta, vegetables and a creamy dressing. It suits both cookouts and celebratory meals, including Christmas dinner.

This version combines sweetcorn, peas, carrot and pepper with optional ham. The two dressing options let you choose a familiar mayonnaise finish or a vinaigrette-style alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 349 calories, 15g protein, 39g carbs, 14g fat.

The pasta and sweetcorn provide most of the carbohydrates, while mayonnaise and olive oil contribute much of the fat. Ham adds protein, with smaller contributions from the pasta and peas; for a more balanced plate, serve a portion alongside extra vegetables.

The pasta sets the texture

Short pasta: macaroni is traditional for the name, but penne or fusilli can also hold the vegetables and dressing well.

Cooking time: the recipe calls for cooking the pasta 1 minute beyond the packet directions, so it is softer than al dente. Stir as it cooks to help prevent sticking, then drain and cool it before mixing.

Prepare the vegetables evenly

Carrot: boil it and dice it before adding it to the bowl, so its texture fits in with the other salad ingredients.

Pepper and onion: cut the pepper into small cubes and mince the onion. Smaller pieces are easier to distribute through the pasta.

Pick a dressing

Mayonnaise: stir it with the paprika for the classic creamy option. The paprika is optional, and you can adjust the salt after mixing.

Vinaigrette: whisk the vinegar into the olive oil, then add the mustard and pepper. This is the recipe's vegan dressing option; leave out the optional ham as well if you want the whole salad to be vegan.

Let the pasta cool first

Temperature: allow the drained pasta to reach room temperature before combining it with the vegetables. This makes it easier to mix the salad without wilting or softening the fresh pepper and onion.

Timing: the method gives a total time of 35 minutes and recommends serving the salad within 6 hours. If you are not serving it straight away, cover and chill it.

Serve it alongside

For a cookout, serve the salad as a side with grilled food. It also fits on a festive table alongside other dishes.

Because it contains pasta and dressing, pair it with a fresh green salad or other vegetables for contrast.

Recipe notes & tips

• Stir the pasta regularly while it boils to reduce sticking.
• Drain the canned peas and sweetcorn before adding them to the bowl.
• Cool the pasta to room temperature before mixing the salad.
• Dice the ham and vegetables into similarly small pieces for even spoonfuls.
• Taste for salt after adding the dressing, since the ham and canned ingredients may already be seasoned.

Variations

• Skip the ham: leave it out for a vegetarian salad, or for a vegan version use the oil-and-vinegar dressing too.
• Change the pasta: use penne, fusilli or another short pasta in place of macaroni.
• Keep the paprika optional: omit it for a milder mayonnaise dressing.
• Use the vinaigrette: combine the olive oil, rice vinegar, Dijon mustard and pepper instead of mayonnaise.
• Adjust the vegetables: vary the proportions of peas and sweetcorn to suit what you have.

Common mistakes to avoid

• Overcooking without stirring: pasta can stick together, so stir regularly as it boils.
• Mixing in hot pasta: it can soften the vegetables, so let it cool to room temperature first.
• Cutting large vegetable pieces: they are harder to distribute, so dice the pepper and mince the onion as directed.
• Adding salt too early: the ham and canned ingredients may contribute salt, so taste the finished salad before seasoning further.
• Leaving it out for too long: cover and chill the salad if it will not be served soon, and aim to serve it within 6 hours.

How to store

Cover and refrigerate the salad if serving it later, and serve it within 6 hours as recommended in the recipe. Keep leftovers chilled and serve cold or allow them to come briefly to room temperature; this salad is not intended to be reheated.

Frequently asked questions