Ensalada de Coditos, also known as tuna macaroni salad or macaroni salad, is a cold pasta salad made with elbow macaroni, mixed vegetables, and a creamy mayonnaise-based dressing, often combined with canned tuna or ham.
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This Paraguayan-inspired Ensalada de Coditos recipe is a veggie-loaded pasta salad I make often at home because it's simple, delicious, and easy to customize. It's perfect for a quick lunch or dinner.
I use canned tuna, crisp celery, bell pepper, peas, and carrots, but you can add or omit vegetables to suit your taste.
Everything is folded into a creamy mustard-mayo dressing for balanced savory flavor in every bite.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Elbow macaroni: The base that holds the dressing.
- Canned tuna: Adds protein and savory flavor.
- Tomatoes: Add freshness without excess moisture.
- Bell pepper: Provides crunch and mild sweetness.
- Celery: Adds texture contrast.
- Green onions: Bring light sharpness.
- Peas and carrots ( and corn): Add color and subtle sweetness.
- Hard-boiled eggs (optional): Add richness and structure.
- Mayonnaise: Creates the creamy base.
- Whole-grain mustard (optional): Adds acidity and depth.
- Kosher salt and black pepper: Balance and enhance flavor.
- Fresh cilantro or parsley: Adds freshness.
How to Make Ensalada de Coditos
Note: Full instructions are provided in the recipe card below.
- Cook the macaroni according to the package directions until al dente. During the last 1-2 minutes of cooking, add the frozen peas, carrots, and corn directly to the pot to thaw.
- Drain everything together, then rinse under cold running water until completely cooled. Drain very well and transfer to a large mixing bowl. Set aside.
- Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat and gently simmer for 10 minutes. Drain and rinse under cold water until cool. Peel and chop; set aside.
- In the large bowl with the cooled pasta and vegetables, add the tuna, tomatoes, bell peppers, celery, green onions, olives, and cilantro. Add the mayonnaise, mustard (if using), lemon juice, salt, and pepper. Toss gently until evenly combined.
- Add the chopped eggs and gently fold until coated. Taste and adjust seasoning if needed.
- Serve immediately, or cover and refrigerate for at least 1 hour for best flavor. Store refrigerated for up to 2 days.
Hint: Drain the pasta and frozen vegetables thoroughly after rinsing. Excess water is the main cause of a thin or watery tuna macaroni salad.
Storage, Make Ahead, & Freezing
Storage: Store the Ensalada de Codito in an airtight container in the refrigerator for up to 2 days. Stir before serving and adjust seasoning if needed.
Make Ahead: Prepare up to 1 day in advance. If the salad thickens in the refrigerator, stir in 1-2 tablespoons mayonnaise before serving to restore creaminess.
Freezing: Not recommended.
Camila's Tips & Variations
- Salad feels dry after chilling: Stir in a small spoonful of mayo before serving.
- Salad is watery: Ensure pasta and vegetables are fully drained before mixing.
- Want extra crunch: Add diced pickles or more celery.
- Want to turn it into BBQ Macaroni Salad: Use 1 cup mayonnaise, ½ cup barbecue sauce, 1 teaspoon hot sauce, 1 teaspoon chili powder, ⅛ teaspoon garlic powder, and a pinch of cayenne pepper, then mix until smooth and fold into the salad.
- Want it richer and creamier: Use 1½ cups of mayonnaise for a deeper, richer flavor, or use 1 cup of mayonnaise plus ½ cup of sour cream for a balanced, creamy finish with a slight tang.
- Want it lighter: Replace the mayo with ¼ cup extra virgin olive oil for a fresher, lighter finish.
Frequently Asked Questions
Why is my Ensalada de Codito watery?
Excess moisture from pasta or vegetables thins the dressing. Drain thoroughly before mixing.
Can I make tuna macaroni salad without mustard?
Yes. Omit it or replace with lemon juice to maintain acidity.
Can I use a different pasta shape?
Yes. Any short pasta like rotini or shells works as long as it holds dressing well.
Can I make it without eggs?
Yes. The salad remains balanced without eggs, though slightly less rich.
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Recipe
Ensalada de Codito
Equipment
- Spoon or spatula
Ingredients
- 1 pound macaroni noodles (cavatappi or any shape you like), cooked, rinsed, and drained
- 2 tomatoes , seeded and chopped
- 3 (5-ounce) cans tuna, drained
- 1 orange bell pepper , seeded, ribbed, and chopped
- 1 red bell pepper , seeded, ribbed, and chopped
- 3 celery stalks , finely diced
- 6 green onions (white and green parts), finely sliced
- ½ cup fresh cilantro or parsley , minced
- 8 ounces frozen peas and carrots
- 8 ounces frozen sweet corn
- ½ cup pimento stuffed olives , chopped
- 3 large hard-boiled eggs , chopped (optional)
- ¾-1 cup Hellmann's mayonnaise (or to taste)
- 2 tablespoons fresh lemon juice
- 3 tablespoons whole-grain mustard (optional)
- 1½ teaspoons kosher salt (adjust to taste)
- 1 teaspoon ground black pepper (adjust to taste)
Instructions
- Cook the macaroni according to the package directions until al dente. During the last 1-2 minutes of cooking, add the frozen peas, carrots, and corn directly to the pot to thaw.
- Drain everything together, then rinse under cold running water until completely cooled. Drain very well and transfer to a large mixing bowl. Set aside.
- Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat and gently simmer for 10 minutes. Drain and rinse under cold water until cool. Peel and chop; set aside.
- In the large bowl with the cooled pasta and vegetables, add the tuna, tomatoes, bell peppers, celery, green onions, olives, and cilantro. Add the mayonnaise, mustard (if using), lemon juice, salt, and pepper. Toss gently until evenly combined.
- Add the chopped eggs and gently fold until coated. Taste and adjust seasoning if needed.
- Serve immediately, or cover and refrigerate for at least 1 hour for best flavor. Store refrigerated for up to 2 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
