Ensalada de Coditos (Mexican Pasta Salad)
Ensalada de Coditos is a simple, creamy pasta salad that's a must-have at Mexican gatherings. Think tender pasta, fresh veggies, and protein all tossed in a zesty, lime-kissed dressing.
Ingredients
Pasta Salad
- 8 oz chickpea, or regular elbow pasta
- 1/2 red onion, diced
- 2 jalapeño peppers, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cups frozen mixed vegetables, cooked and cooled
- 12 oz turkey or pork ham, fully cooked and diced
Dressing
- 1/2 cup mayonnaise
- 1/2 cup crema mexicana
- 2 tbsp dijon mustard
- 1/2 tsp ground garlic
- Zest of one lime
- 2 tbsp lime juice
- 1/2 tsp kosher salt
- To taste ground pepper
Instructions
Cook the pasta
- Bring a large pot of water to a boil, adding about 2 tablespoons of kosher salt. Add the pasta, reduce the heat to a simmer, and cook according to the package instructions until tender but not mushy.
- Drain the pasta and rinse it under cold water to stop the cooking process, ensuring it cools completely. Shake off excess water, then drizzle with a little oil to prevent sticking.
Make the Pasta Salad
- In a large bowl, combine the red onion, peppers, mixed veggies, ham, and drained, cooled pasta. Set aside briefly.
- In a small bowl, whisk together the dressing ingredients until smooth and well combined. Pour over the large bowl of pasta and mix gently until everything is evenly coated. Taste and adjust salt if needed.
- Chill the salad in the refrigerator for 30 minutes to let the flavors meld before serving.