If there’s one dish that always makes an appearance at our family gatherings, it’s Ensalada de Coditos (Elbow Pasta Salad). Growing up in a Dominican household, this pasta salad was a must-have for every celebration, from birthdays to Christmas dinners. It’s one of those recipes that instantly brings back memories of my cousin mixing up a big bowl in the kitchen, making sure every bite was perfectly creamy and flavorful.
This Dominican macaroni salad is easy to make, packed with simple yet delicious ingredients, and only gets better with time. Whether you’re serving it at a summer BBQ, a potluck, or a holiday feast, this dish is guaranteed to be a crowd-pleaser.
Love creamy, comforting side dishes? My Ensalada Rusa (Dominican Potato Salad) and Tuna Pasta Salad are just as easy to make and just as delicious!
Step-by-Step Instructions
Cook the pasta: Boil the elbow noodles according to the package instructions until al dente. Drain and let them cool completely to prevent the mayo from becoming runny.
Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, paprika, salt, and pepper until smooth. Set aside.
Combine the ingredients: In a large bowl, mix the cooled elbow pasta with the thawed peas, chopped red onion, diced red bell pepper, and cooked ham.
Dress the salad: Pour the dressing over the pasta mixture and stir until everything is well coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Pro Tip: This pasta salad tastes even better the next day, making it a great dish to prep ahead of time.
Serving Suggestions
This creamy elbow pasta salad pairs beautifully with a variety of main dishes. Serve it alongside grilled meats, roasted chicken, or seafood for a well-balanced meal.
It’s an essential side dish for Dominican holiday feasts like Thanksgiving and Christmas, complementing dishes such as Pernil Asado (roast pork) and Arroz con Gandules.
During the summer, it’s a refreshing and satisfying option for cookouts and picnics, providing a creamy contrast to smoky grilled flavors. For a complete meal with a variety of flavors, serve it with my Pinchos de Pollo (Grilled Chicken Skewers) or my Dominican-style Hot Dogs.
Storage Tips
Refrigerate: Store in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it taste even better over time!
Do not freeze: Since this salad contains mayonnaise, freezing is not recommended as it may alter the texture.
Refreshing leftovers: If the salad thickens too much in the fridge, stir in a small spoonful of mayonnaise or a splash of vinegar to bring back its creamy consistency.
Creamy Ensalada de Coditos (Dominican Macaroni Salad)
Author:Equipment
Ingredients
For the salad
- 8 ounces Elbow Noodles
- ½ cup frozen peas, thawed out
- ½ cup red onion, chopped
- ½ cup red bell pepper, chopped
- ½ pound cooked ham, diced
For the dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ÂĽ teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare elbow macaroni noodles according to package directions. Drain well, and let cool.
- In a small bowl, combine mayonnaise, vinegar, paprika, salt, and pepper. Set aside.
- In a large bowl, combine elbow noodles, peas, onion, bell pepper, and ham. Mix in the dressing and stir until well combined.
- Serve and enjoy!
Notes
- Cook the pasta al-dente. If you overcook it the salad will be soft and mushy.
- Let the pasta cool completely. If you add the mayonnaise while the pasta is still warm, it can become runny.
- For best results, let the pasta sit for at least 2 hours before you serve it.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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