Ensalada de Coditos Puerto Rican

Ensalada de coditos is my go to for picnics holidays and any gathering that calls for a comforting side dish with a creamy zesty flavor. This classic Puerto Rican macaroni salad always gets rave reviews and disappears quickly from the table. It is incredibly easy to toss together with common kitchen staples but tastes like a true celebration dish every time.

When I first made this for a family barbecue everyone wanted seconds and my aunt even called for the recipe the next morning. Now it is a must have at all of our holiday spreads.

Ingredients

• Elbow pasta: Traditional shape for great texture so choose one that is sturdy and holds dressing well
• Mayonnaise: Creates the creamy base go for a good quality thick mayo for richness
• Mustard: Brings tang and zip yellow works well or try deli for a bit more kick
• Salt and white pepper: Seasoning duo for balanced flavor using white pepper keeps the salad looking bright
• Unsalted butter: Melts into the warm pasta for a silky mouthfeel and helps the dressing coat every bite
• Grated onion: Fresh onion adds a little bite without overpowering try to select a mild sweet onion and grate finely for the best texture
• Olive oil: A drizzle adds depth and keeps the salad glossy choose extra virgin for the best taste
• Hard boiled eggs: Adds protein and a soft creamy texture chop or mash lightly so they mix in evenly

Step-by-Step Instructions

Cook the Pasta and Eggs:

Bring a large pot of salted water to a boil and add your elbow pasta Cook it for just the right amount of time so it stays slightly firm with a tender bite which usually takes ten minutes or follow the package instructions At the same time boil your eggs cool and peel them then chop or mash until they are in small pieces

Prepare the Onion and Olive Oil:

Peel your onion and grate it using the fine side of a cheese grater or pulse in a food processor Grated onion melts beautifully into the salad dressing and makes the final bite so much smoother Have your olive oil ready

Make the Dressing:

Combine mayonnaise mustard salt and white pepper in a small bowl whisking until smooth and silky Taste a little to make sure it is not too tangy for your preference

Butter the Pasta:

Once the pasta is cooked and well drained transfer to a large mixing bowl Immediately add the unsalted butter and let the heat from the pasta melt it throughly stirring gently so every piece is coated

Mix in Dressing and Flavorings:

Pour the creamy dressing over the buttered pasta Add the grated onion and olive oil and mix everything together until the noodles look evenly coated

Fold in the Eggs:

Gently add the chopped hard boiled eggs mixing just enough to distribute them evenly throughout

Chill and Serve:

This salad tastes best served cold so refrigerate for at least four hours before serving Cover the bowl tightly to keep it from drying out

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One of my favorite things in this dish is the way the butter blends seamlessly with warm pasta making every bite rich without being heavy My cousins always ask for extra eggs because they love the soft texture paired with the creamy dressing I have fond memories of sneaking quick tastes from the mixing bowl as it chilled and I still do it every time

Storage Tips

Store any leftover ensalada de coditos tightly covered in the refrigerator It will keep well for up to three days and stays even creamier as it sits Avoid freezing as the texture of the pasta changes and becomes too soft once thawed Just stir in a spoonful of mayo or olive oil if it seems dry after storing

Ingredient Substitutions

No white pepper on hand Try freshly ground black pepper for a more classic look If you want to add a pop of salty flavor sliced green olives are a traditional twist For more crunch stir in diced celery or red bell pepper right before serving If you are out of elbow pasta small shells or ditalini also work nicely

Serving Suggestions

This salad is a natural partner with roast pork especially Puerto Rican pernil and arroz con gandules It is also perfect with grilled or barbecued meats like steak chicken tenders or even burgers For a lighter meal serve alongside grilled fish or a big platter of roasted vegetables

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Cultural and Historical Context

Ensalada de coditos has become a nostalgic staple at Puerto Rican celebrations showing up at Christmas barbecues birthdays and family potlucks For many families it is a symbol of gathering and hospitality each cook adding special ingredients according to their own tastes Passing around a bowl of this creamy pasta salad is truly a heartfelt Puerto Rican tradition

Frequently Asked Questions

→ What type of pasta works best for this dish?

Elbow macaroni is traditional, but similar pasta shapes such as ditalini or small shells can also be used.

→ Can I prepare this macaroni salad ahead of time?

Yes. It can be made up to three days in advance and refrigerated, allowing flavors to meld for a better taste.

→ How can I add extra flavor or crunch?

Stir in sliced manzanilla olives or diced celery for more flavor and texture. Cheese or ham are popular add-ins as well.

→ Is it necessary to chill before serving?

Chilling for a few hours enhances the taste and texture, making it especially refreshing and flavorful.

→ What's the best way to store leftovers?

Store in an airtight container and refrigerate for up to three days. Stir before serving and add a touch of mayo if dry.

→ Should I use white or black pepper?

White pepper is preferred for a mild flavor, but black pepper can be substituted if needed.