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Ensalada de coditos
Macaroni salad
Ensalada de coditos: Puerto Rican party macaroni salad
No Puerto Rican cumpleaños, baby shower or Thanksgiving-style family spread feels complete without a big bowl of coditos sitting next to the arroz con gandules. Elbow macaroni is folded through creamy mayonnaise with crunchy pepper, onion and celery, chopped hard-boiled egg and sweet pimientos, then chilled until the pasta drinks up the dressing. The common mistake is dressing the pasta piping hot, which makes the mayonnaise oily and split; let it cool first. Keep it in the fridge and don't leave it out in the sun for more than 2 hours. Chef's tip: toss the drained pasta with a splash of the pimiento liquid while it is still warm, so it is seasoned all the way through.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 16 oz elbow macaroni
- 1 tbsp saltfor the pasta water, plus 0.5 tsp for the dressing
- 4 eggs
- 4 oz roasted red peppers (pimientos)jarred, diced, plus 2 tbsp of the liquid
- 9 oz mayonnaise
- 1 tsp yellow mustard
- 1 tbsp white vinegar
- ½ red onionfinely chopped
- 1 green pepperfinely diced
- 2 sticks celeryfinely diced
- ½ tsp black pepper
- ½ tsp paprikato dust
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Method
0/6 doneStep 1: Bring a large pot of water to the boil with ⅔ tbsp salt and cook 16 oz elbow macaroni for 1 minute longer than the packet says, until soft right through with no chalky centre. Drain, rinse briefly with cold water and drain well.
10 minStep 2: Meanwhile cover 4 eggs with cold water, bring to the boil and simmer for 10 minutes until the yolks are fully set. Cool them in cold water, peel and chop.
12 minStep 3: Put the pasta in a large bowl and toss with the liquid from 4 oz roasted red peppers (pimientos). Leave it for 10 minutes until barely warm.
10 minStep 4: Whisk 9 oz mayonnaise, 1 tsp yellow mustard, 1 tbsp white vinegar, the rest of ⅓ tbsp salt and ½ tsp black pepper in a small bowl.
Step 5: Add the dressing, ½ red onion, 1 green pepper, 2 sticks celery, the diced 4 oz roasted red peppers (pimientos) and most of the eggs to the pasta and fold gently until everything is coated.
Step 6: Cover and chill for at least 1 hour; the salad thickens as the pasta absorbs the dressing, so stir in a spoon of extra mayonnaise or milk if it looks dry. Top with the rest of the eggs and a dusting of ½ tsp paprika. Eat within 2 days.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 34 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de coditos take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of roasted red peppers (pimientos)?
- Any colour of bell pepper, same amount.
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