Ensalada de Coditos

This classic Ensalada de Coditos is a Mexican macaroni salad that brings together ham, pineapple, veggies, and a tangy creamy dressing. It’s quick to make, easy to customize, and loved at every family gathering.

this recipe

Is one of those dishes that fits into any moment, easy to make ahead, endlessly flexible, and different in every Mexican home.

Once you land on your version of Ensalada de Coditos, it becomes one of those recipes that quietly turns into a family staple.

I love serving it at Christmas with Lomo Mechado, and in the summer it’s perfect next to grilled chicken tacos on the patio.

Ingredients

• Pasta: Elbow macaroni (coditos) is the classic, but any short pasta you have on hand works just fine.
• Ham: Adds that sweet, smoky flavor everyone loves.
• Sweet corn: A little sweetness and color in every bite.
• Pineapple: Use fresh or canned.
• Carrots: For crunch and color. Celery works too.
• Pickled jalapeños: A little spicy, a little tangy. Pure magic in this dish.
• For dressing: You’ll need some mayo, crema Mexicana or sour cream, a squeeze of mustard, a bit of the pickled jalapeño brine, and seasoning.

How To Make Ensalada de Coditos

Start by dicing the ham into little bite-sized cubes, draining the pineapple, and chopping the carrots as finely as you can (I love that little crunch they add). Once everything is ready to go, cooking becomes super simple.

Now 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.

Here’s a little trick I learned over time: I add about a spoonful of mayo to the warm pasta and toss it gently.

It keeps the coditos from sticking together while they cool, and it gives them a tiny bit of flavor right from the start.

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 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 macarini salad feel like home.

This ensalada de coditos goes beautifully with so many dishes. Try it next to camarones al mojo de ajo, albondigas en chipotle, or shrimp fajitas for a delicious and easy meal everyone will love.

Coditos Salad Variations

• Meat: Not in the mood for ham? Shredded chicken, pulled pork, beef, turkey. Everything works here. I’ve even made it with shrimp when I wanted something a little fancy but still easy.
• Veggies: Add whatever you have in the fridge! Red onion for a little bite, sweet peas, olives, bell peppers… they all add color and crunch and make the bowl look extra cheerful.
• Fruits: Green apple is so good in this. Sweet, crunchy, a little tart… we always make it this way when serving Lomo Relleno during Christmas. It just works.
• Herbs: A sprinkle of fresh parsley, cilantro, or chives gives the salad a bright, fresh touch. Like a tiny upgrade without any effort.

Make-Ahead and Storage

One of the things I love most about ensalada de coditos is how well it holds up. You can make it up to 3 days ahead and it actually gets better as it rests.

The flavors settle in and by the time you serve it, it tastes like you spent hours on it.

If you end up with leftovers, just keep them in an airtight container in the fridge. They stay fresh for up to 4 days, and the salad keeps its creamy texture beautifully.

More Mexican Creamy Salads

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Watch How to Make Mexican Macaroni Salad

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