This Mexican macaroni salad, known in Mexico as ensalada de coditos, is a classic cold pasta salad made with elbow macaroni, ham, pineapple, vegetables, and a creamy, tangy dressing.
At my home in Mexico, my mom always called it ensalada de coditos con jamón, and her version was truly special because she always added pineapple.
Those little sweet bites are what make this coditos pasta salad stand out and give it its comforting, slightly unexpected twist.
She would make it for any occasion, from a quick lunch during the week to potlucks and summer cookouts, and it always ended up on the table during Christmas dinners as a classic side dish everyone looked forward to.
Ingredients
These are the main ingredients for Mexican macaroni salad (ensalada de coditos). You can find the full recipe card with exact measurements below.
- Elbow macaroni (coditos pasta)
- Ham
- Corn
- Pineapple (fresh or canned)
- Carrots (celery also works)
- Pickled jalapeños
- For the dressing: mayonnaise, crema Mexicana or sour cream, mustard, a splash of jalapeño brine, salt, and pepper
How To Make Mexican Macaroni Salad
Bring a big pot of lightly salted water to a boil. I always add just a pinch of salt, it gives the pasta a little head start in flavor.
When the water is bubbling happily, add the macaroni and let it cook until tender. Not mushy, just soft enough to be comforting.
As soon as it’s done, drain it and transfer it to a large mixing bowl.
A little trick from my mom: toss the warm pasta with a spoonful of mayo right after draining. It prevents sticking and adds a light first layer of flavor.
Let the coditos pasta cool completely, stirring once in a while so it chills evenly.
When the pasta is no longer warm, add all the goodies: the ham, the corn, the pineapple, the carrots, and the pickled jalapeños.
Then comes the creamy magic. On top of everything, add the mayonnaise, the crema or sour cream, a little mustard, a splash of jalapeño brine (never skip this, it’s the secret!), and a pinch of salt and pepper.
Mix everything together gently, folding the dressing over the pasta until every codito is coated and shiny.
Taste it and adjust the seasoning with a little more salt or pepper if needed.
When everything tastes just right, cover the bowl and pop it in the fridge.
Letting it chill before serving makes the flavors settle and blend into that classic, comforting taste that makes this Mexican macaroni salad feel like home.
I love serving my Mexican Macaroni salad alongside pollo asado tacos, carnitas, or anything from the grill in summer.
It also works beautifully as part of a holiday spread, especially at Christmas next to richer dishes like lomo relleno or roasted meats.
Ensalada de Coditos Variations
- No ham? Use shredded chicken, turkey, beef, pork, or even shrimp for a slightly fancier version.
- Add what you have on hand: peas, red onion, bell peppers, or olives all work great and add color and crunch.
- Green apple is a lovely addition for a sweet, fresh bite.
- Parsley, cilantro, or chives add a fresh finish with almost no effort.
Storage
Store your Mexican macaroni salad in an airtight container in the refrigerator for up to 3–4 days. It’s perfect for meal prep or leftovers.
Before serving, give it a quick stir and add a little extra mayonnaise if needed to bring back the creaminess. Always keep it refrigerated because it contains mayo.
Best enjoyed cold, so avoid leaving it out at room temperature for too long, especially in warm weather.
FAQ
Why is it called coditos?
“Coditos” means “little elbows” in Spanish, which refers to the shape of the pasta used in this dish.
Can I make Mexican macaroni salad ahead of time?
Yes, and it actually tastes better after a few hours in the fridge because the flavors have time to blend together.
More Mexican Creamy Salads
However you call it, Mexican macaroni salad or ensalada de coditos, I hope you enjoy making this recipe as much as I do. If you would like to stay in touch, you can also find me on Pinterest, Instagram, Facebook TikTok, and YouTube.
Video
Mexican Macaroni Salad (ensalada de coditos)
Ingredients
- 10 ½ oz macaroni pasta (or any short pasta you prefer)
- 1 ½ cup ham (diced)
- 1 cup canned sweet corn (drained)
- 1 cup pineapple (diced)
- ½ cup carrots (grated)
- 2 Tablespoons pickled jalapenos (chopped)
Dressing
- ¾ cup mayonnaise
- ¾ cup Mexican crema (or sour cream or yogurt)
- 2 Tablespoons Yellow mustard
- 3 Tablespoons pickled jalapenos brine
- Salt & pepper (to taste)
Instructions
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook until tender.
- Drain pasta onto a large mixing bowl. Add 1 tablespoon of mayonnaise. Coat evenly and allow to cool down, stirring ocasionally as it cools.
- Add ham, corn, pineapple, carrots and pickled jalapeno on the bowl with pasta.
- Add mayonnaise, sour cream (or yogurt), vinegar, mustard, salt and pepper on top of veggies, then mix to coat well.
- Adjust with salt and pepper to your taste, cover the bowl and place it in the fridge until serving.
Notes
- Add the mayo to the warm pasta so the coditos don’t stick together.
- Chill the codito salad before serving to let the flavors blend.
- If it thickens in the fridge, loosen it with a splash of crema or a tiny bit of milk.
- Taste and adjust the dressing after it cools, cold pasta needs a touch more seasoning.
- Swap ingredients based on what you have; this recipe is very forgiving.
- Use the vinegar from the pickled jalapeños. It’s the secret to that classic Mexican flavor!
I am doing a happy dance after trying this recipe! As a huge fan of mexican cuisine, I was intrigued by this salad so I made it and brought to a potluck. Total hit! People kept asking me for the recipe so expect to get a couple followers because I sent them here ^^
What is the serving size
About 1 1/2 cups.
Lots of memories, thank you! My mom used to add grapes to our ensalada de codito instead of pineapple.