Ensalada De Coditos (Mexican Macaroni Salad)

🥄 Ingredients

• 5 oz elbow pasta (coditos)
• ⅓ cup carrots (diced in small cubes)
• ⅓ cup corn kernels (cooked)
• ⅓ cup fresh celery (diced in small cubes)
• ⅓ cup roasted red bell pepper (diced in small cubes)
• 1 pickled jalapeño (diced in small cubes)
• 2 Tbsp of pickled jalapeño vinegar
• 3 Tbsp plant-based sour cream (or Mexican crema)
• 3 Tbsp plant-based or regular mayonnaise
• 1 tsp kosher salt
• 1 tsp fresh black pepper

👨‍🍳 Instructions

1. 1

   Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).

2. 2

   Drain and rinse with cold water until completely cool. Let drain very well.

3. 3

   In a medium mixing bowl stir together the rest of the ingredients and combine well.

4. 4

   Add the drained elbow pasta and fold in gently to mix with the vegetable mixture.

5. 5

   Taste for salt & pepper and add more according to taste.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.