Best Easy Ensalada de Coditos para Fiesta Recipe

Bring a large pot of salted water to a boil, add elbow macaroni, and cook until al dente (about 8 minutes).

While the pasta cooks, blanch the diced carrots in boiling water for 2 minutes, then add frozen peas for final 1 minute; drain both and set aside.

Once pasta is cooked, drain and immediately rinse under cold water to stop cooking and cool quickly.

In a large bowl, combine cooled macaroni, carrots, peas, red bell pepper, and celery.

In a separate small bowl, mix mayonnaise, sour cream, yellow mustard, salt, and black pepper until fully blended, then fold dressing into pasta mixture, ensuring every piece is coated.

Cover and refrigerate for at least 1 hour before serving for best flavor and texture.