Vegan Puerto Rican Ensalada de Coditos: A Flavorful and Vibrant Macaroni Salad
When it comes to Puerto Rican cuisine, few dishes embody the island’s vibrant culture and flavors as beautifully as the Ensalada de Coditos, or macaroni salad. This classic side dish is a staple at family gatherings, BBQs, and potlucks, and now, we’re giving it a delicious vegan twist.
The Cultural Significance
Ensalada de Coditos is more than just a macaroni salad; it’s a reflection of Puerto Rico’s rich culinary heritage. The dish is often served alongside grilled meats, fresh vegetables, and other traditional sides, making it a central part of many family celebrations. By adapting this recipe to be vegan, we’re ensuring that everyone can enjoy this beloved dish, regardless of their dietary preferences.
Ingredients
- Macaroni: 2 cups dried elbow macaroni
- Vegetables:
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup diced red onion
- 1 cup diced tomatoes
- 1 cup cooked and diced black beans (or pinto beans for a different flavor)
- 1/2 cup chopped pimento stuffed green olives
- 1/2 cup grated carrot
- Dressing:
- 1/2 cup vegan mayonnaise
- 1 tablespoon mustard
- 1 tablespoon olive juice
- 1 teaspoon white vinegar (for a balanced flavor)
- Adobo Seasoning Blend (see below)
- Adobo Seasoning Blend:
- 1 tbsp Kosher Salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
Instructions
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Cook the Macaroni: Boil 8 cups of water and add a splash of olive oil and a pinch of Adobo Seasoning Blend to the water for extra flavor. Cook the macaroni according to the package instructions until it’s al dente. Drain and set aside to cool.
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Prepare the Vegetables: Dice all the vegetables and set them aside. For the black beans, you can use canned beans or cook dried beans according to your preference.
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Make the Dressing: In a large bowl, mix together the vegan mayonnaise, mustard, olive juice, and white vinegar. Add the Adobo Seasoning Blend and mix well.
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Combine the Salad: Once the macaroni is cool, add it to the bowl with the dressing. Mix in the diced vegetables, black beans, and chopped olives.
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Season to Taste: Add more Adobo Seasoning Blend if needed, and a pinch of salt and pepper to taste.
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Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld together beautifully.
Tips for Making it Extra Special
- Add Flavor to the Pasta Water: Instead of using plain salt, add chicken bouillon or vegetable broth to the pasta water for an extra boost of flavor.
- Colorful Bell Peppers: Use a mix of red, green, and yellow bell peppers to add more color and vibrancy to the salad.
- Make Ahead: This salad tastes even better on the second day, making it perfect for preparing ahead of a special event.
Why This Recipe Works
Using black beans as a protein source not only keeps the dish vegan but also adds a rich, earthy flavor that complements the vegetables and pasta perfectly. The Adobo Seasoning Blend brings a traditional Puerto Rican flavor profile that enhances the overall taste without overpowering it. A splash of white vinegar balances the creaminess of the mayonnaise, ensuring the salad stays fresh and tangy.
TVP: A Great Alternative
If you prefer a different texture, Textured Vegetable Protein (TVP) is a great option. TVP is widely available in Puerto Rico and is very affordable. Simply rehydrate the TVP according to the package instructions and add it to the salad in place of the black beans.
With this vegan version of Ensalada de Coditos, you can enjoy the authentic flavors of Puerto Rico while adhering to a plant-based diet. This dish is perfect for family gatherings, potlucks, or any occasion where you want to share a piece of Puerto Rican culture with your loved ones. So go ahead, give it a try, and let the vibrant flavors of this macaroni salad bring joy to your table
- Vegan Boricua Pantry Essentials