Sopa Fría Pasta Ensalada de Coditos Recipe

Ingredients

• 1 lb Ditalini Pasta (any small pasta shape works; cook al dente then cool)
• 1 cup Canned Sweet Corn (drained; about one 15‑oz can)
• 1/2 cup Pickled Carrots (sliced thin)
• 2 tablespoons Pickled Jalapeños (sliced; adjust for heat)
• 1 tablespoon Yellow Mustard (regular or Dijon)
• 3 tablespoons Mayonnaise (regular; can substitute Greek yogurt for lighter version)
• to taste Salt (kosher or table salt)
• 1 cup Lettuce (optional, shredded)
• 1/2 cup Ham (optional, diced)
• 1/4 cup Celery (optional, diced)

Instructions

1. Boil Water

   Fill a large pot with enough water to cover the pasta, set to medium heat, and bring to a rolling boil.

   Time: PT5M

2. Cook Pasta

   Add a generous pinch of salt to the boiling water, then add 1 lb ditalini pasta. Cook for 10‑11 minutes, stirring occasionally, until the pasta is fully cooked and soft.

   Time: PT11M

3. Drain and Cool Pasta

   Drain the pasta in a colander and rinse briefly under cold running water to stop cooking and cool it down. Let it sit for a minute to drain completely.

   Time: PT5M

4. Prepare Mix‑Ins

   While the pasta cools, slice the pickled carrots and jalapeños, and drain the canned corn.

   Time: PT3M

5. Mix Salad

   In a large mixing bowl combine the cooled pasta, corn, pickled carrots, jalapeños, 1 Tbsp mustard, and 3 Tbsp mayonnaise. Stir until everything is evenly coated.

   Time: PT3M

6. Season and Serve

   Add salt to taste, give the salad a final stir, and serve immediately or chill for up to 1 hour. It pairs well with tostadas, crackers, or as a side to carne asada.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

4 g