Ensalada de Coditos
6 servings
A creamy and refreshing Mexican macaroni salad made with tender pasta, ham, pineapple, veggies, and a tangy-spicy dressing. Easy to make, perfect for parties, potlucks, and make-ahead meals.
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!
Nutrition Information
Serving: 1 serving | Calories: 554kcal | Carbohydrates: 47g | Protein: 16g | Fat: 33g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 879mg | Potassium: 323mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2009IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 1mg