Sopa Fria De Coditos (Mexican Macaroni Salad)
Sopa Fria De Coditos is loaded with flavor. Studded with corn, carrots, ham, and roasted red bell peppers and tossed in a flavorful, creamy, rich dressing.
Ingredients
- 1 tsp Granulated chicken bouillon
- 1 pound Elbow macaroni
- 1 Tbsp Pickled jalapeño liquid
- ¼ cup Mayonnaise
- 1 cup Mexican crema
- ½ tsp Yellow mustard
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Ham
- 1 cup Carrot
- 2 stalks celery, diced
- 1 cup Frozen Corn Kernels, thawed
- ¼ cup Roasted red peppers, drained and chopped
- 2 Tabsp Pickled jalapeños, minced
Instructions
- Add the granulated chicken bouillon and elbow macro to a pot of salted boiling water. Cook the elbow macaroni for 7-10 minutes until it is al dente.
- Drain the elbow macaroni in a colander and rinse it with cold water. Set the elbow macaroni aside to cool completely.
- After that, whisk the pickled jalapeño liquid, mayonnaise, Mexican crema, mustard, salt, and pepper in a large bowl.
- Add the ham, carrots, celery, corn, roasted red peppers, pickled jalapeños, and elbow macaroni and toss to combine.
- Serve the Sopa Fria De Coditos cold or keep it in the fridge until you are ready to serve it.
- Enjoy with your favorite meats, bread, and drinks.
Tried this recipe?Let me know how it was!