Ensalada de Coditos Classic (Printer-Friendly)
A zesty Puerto Rican macaroni dish with creamy dressing, hard-boiled eggs, and a hint of mustard.
# What You’ll Need to Cook:
→ Macaroni Salad Base
01 -
300 g dried elbow pasta
02 -
3 large eggs, hard-boiled and peeled
→ Dressing
03 -
125 g mayonnaise
04 -
1 tablespoon yellow mustard
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground white pepper
→ Additional Mix-Ins
07 -
2 tablespoons unsalted butter
08 -
30 ml extra virgin olive oil
09 -
1 small onion, finely grated
# Steps to Prepare:
01 -
Fill a large saucepan with water, add 2 tablespoons of salt, and bring to a rolling boil. Add elbow pasta and cook according to package instructions until al dente. Drain thoroughly.
02 -
Meanwhile, peel the hard-boiled eggs and lightly mash or chop them into small pieces in a bowl.
03 -
Peel and roughly chop the onion. Use a food processor or the fine side of a box grater to grate it finely.
04 -
In a mixing bowl, blend mayonnaise, mustard, salt, and white pepper until smooth and uniform.
05 -
Transfer the drained hot pasta into a large bowl. Add unsalted butter and stir until fully melted and pasta is coated.
06 -
Add the mayonnaise dressing, grated onion, and olive oil to the warm pasta. Mix thoroughly to combine.
07 -
Gently fold in the chopped eggs until evenly distributed throughout the salad.
08 -
Cover and refrigerate for at least 4 hours to allow the flavors to develop. Serve chilled.
# Extra Cooking Tips:
01 -
For best results, prepare the salad up to three days in advance and store tightly covered in the refrigerator. If the salad appears dry before serving, mix in a small amount of mayonnaise or olive oil.
02 -
Customize the salad by adding sliced manzanilla olives, chopped celery, or small cubes of cheddar cheese for additional flavor and texture.