This Macaroni Salad also known as Ensalada de Coditos (elbow pasta) is nostalgic and easy, made with a handful of affordable ingredients. This creamy and delicious salad can be made in less than 30 minutes.
Cook the macaroni in lightly salted water according to package directions. Drain but do not rinse. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
In a large bowl combine mayonnaise, yogurt, mustard, and ¼ teaspoon salt.
Boil 5 cups water and the remaining ¼ teaspoon of salt. Cook carrots for 6 to 7 minutes, then add peas and corn and cook for an additional 3 to 4 minutes or until the peas begin to float. Drain and let cool.
Toss pasta in dressing and combine.
Add veggies and chill for at least 2 hours before serving.
Notes
Extra Spicy - For some spice add a drizzle of sriracha or dice up a jalapeño and add it to the mix. You can also add some zing by using pickled jalapeños and carrots.
Add Meat - Try ensalada de coditos con jamon. Add in cubes of ham steak or swap in your choice of animal or plant protein, or omit altogether! Not a fan of pork? No problem! This delightful Mexican pasta dish is also great for using leftover or rotisserie chicken, smoked turkey, or drained and flaked tinned fish.
Other Veggies - Feel free to mix and match the produce you happen to like in your pasta salad.
Vegetarian - Follow recipe as-is or add in non-meat alternative!
Vegan - Use your favorite plant-based mayo and vegan Greek-style yogurt.
Gluten-Free - Swap in your favorite GF pasta for a celiac-friendly side.
Pasta will absorb a lot of the dressing after refrigerated. You may want to add additional mayo or yogurt to your liking.