I grew up enjoying ensalada de codito at every family baby/bridal shower and parties. It was the guaranteed appetizer to show up each and every time. I’ve recently made it myself of the first time and it is packed with flavor and nostalgia. I guess you can say I am entering my senora era officially with this banging party dish. I hope you enjoy it!
Ensalada de Codito
Ingredients
- 1 bag of elbow pasta
- 1 carrot, grated
- 1 bell pepper, diced
- ½ cup celery, diced
- 2 tbsp red onion, finely chopped
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon pickled chili pepper vinegar (brine)
- Salt and pepper to taste
Prepare
- First bring a large pot of salted water to a boil. Add the elbow pasta and cook until al dente. Drain the pasta and rinse with cold water to cool it down.
- Next, in a bowl, mix the mayonnaise, sour cream, mustard, and chili vinegar; season with salt and pepper to taste.
- Then in a large bowl, combine the cooled pasta with the grated carrot, bell pepper, celery, and red onion.
- Now pour the dressing over the pasta and vegetable mixture. Stir well until everything is thoroughly combined.
- Refrigerate the salad for a while before serving to allow the flavors to blend. Serve and enjoy!
