Ensalada de Coditos

Name: Ensalada de Coditos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: ½ lb Elbow Macaroni (1/2 pound elbow pasta (2 cups)); ½ cup Mayonnaise (1/2 cup mayonnaise); ¼ cup Yogurt (1/4 cup plain yogurt); 2 tbsp Dijon Mustard (2 tablespoons of Dijon mustard); 2 tbsp White Wine Vinegar (2 tablespoons of white wine vinegar); ½ piece Lemon Juice (Juice of 1/2 lemon); 0 pieces Table Salt (Salt and Freshly ground black pepper); 1 piece Cucumber (1 cucumber, finely chopped); 1 cup Carrot (1 cup of frozen carrot/peas mixture, completely thawed); 1 piece Piquillo Pepper (1 roasted piquillo pepper in a jar, drained, rinsed and dried); ½ cup Green Olive (1/2 cup of green olives, halved or sliced); 4 pieces Scallion (4 green onions, finely sliced); 1 tbsp Cilantro (1 tablespoon of finely chopped cilantro); 2 tbsp Parsley (2 tablespoons of finely chopped parsley)

Ensalada de Coditos - Sides

20 min

Servings8

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Vegetarian
Pescatarian

Ingredients

For 8 servings

Elbow Macaroni½ lb · 1/2 pound elbow pasta (2 cups)
Mayonnaise½ cup · 1/2 cup mayonnaise
Yogurt¼ cup · 1/4 cup plain yogurt
Dijon Mustard2 tbsp · 2 tablespoons of Dijon mustard
White Wine Vinegar2 tbsp · 2 tablespoons of white wine vinegar
Lemon Juice½ piece · Juice of 1/2 lemon
Table Salt0 pieces · Salt and Freshly ground black pepper
Cucumber1 piece · 1 cucumber, finely chopped
Carrot1 cup · 1 cup of frozen carrot/peas mixture, completely thawed
Piquillo Pepper1 piece · 1 roasted piquillo pepper in a jar, drained, rinsed and dried
Green Olive½ cup · 1/2 cup of green olives, halved or sliced
Scallion4 pieces · 4 green onions, finely sliced
Cilantro1 tbsp · 1 tablespoon of finely chopped cilantro
Parsley2 tbsp · 2 tablespoons of finely chopped parsley

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Steps

1In a large pot, add 1 teaspoon of salt to boiling water. Cook the pasta a minute less than the package instructions.
2While the pasta cooks add mayo, yogurt, mustard, lemon juice, vinegar, salt and freshly cracked pepper to a large bowl. Whisk until incorporated.
3Drain and immediately rinse pasta with cold water. Strain again.
4Add the pasta into the mayo mixture and mix completely so the warm pasta absorbs the flavors. This will also avoid any clumping.
5Add ham, carrots, peas, olives, piquillo peppers, cucumbers, and all the herbs to the bowl. Mix everything together. Let it sit in the fridge for at least 30 minutes to 1 hour covered tightly with plastic wrap. The pasta will get cold and all the flavors will marry each other.
6The longer it sits the better it will taste. Just keep in mind you may need to add another tablespoon of mayonnaise or yogurt just before serving to smooth it out if necessary.

Nutrition

Calories: 221kcal
Protein: 5g
Carbs: 23g
Fat: 12g
Fiber: 2g
Sugar: 1g

Estimated from the ingredient list.

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Questions

How long does ensalada de coditos take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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