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Home » Recipes » Side Dishes » Ensalada de Coditos + VIDEO

Ensalada de Coditos + VIDEO

Last Updated July 26, 2022. Originally Posted May 28, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ensalada de Coditos is an easy and creamy Mexican side dish that is great for parties or potlucks. It comes together literally in minutes and perfect in every way.
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Ensalada de Coditos is an easy Mexican appetizer or side dish that great for parties or potlucks. It comes together in minutes and enjoyed by all. Recipe with video. By Mama Maggie’s Kitchen
Ensalada de Coditos served in a clay bowl and topped with slices of green onion.

Ensalada de Coditos is the perfect side dish along with Frijoles de la Olla, Arroz Blanco, Papas con Rajas.

You will see a big bowl of this traditional dish at every Mexican party – birthdays, Sunday afternoon carne asada, Quinceañera, family picnics.

My sneaking suspicion is that we took it from the Americans – a little cross border culinary borrowing.

The true origins of this dish may remain a mystery to me, but the taste is so incredibly creamy and delicious that it’s awfully hard to resist.

Ingredients

Ingredients for Ensalada de Coditos laid out on a wooden surface. These are all of the ingredients that you need.

It’s a super simple yet satisfying Mexican side dish, a no-brainer recipe. You probably already have most, if not all, of the ingredients to make this cold pasta salad.

Note: This recipe is ensalada de coditos mexicana (or Mexican style). There are other Latin American countries that have their own version of this dish.

The ingredients for the creamy Mexican Elbow Macaroni Salad laid out on a white granite surface. Only these four ingredients are needed to make the sauce: mayonnaise, sour cream, salt, and just a hint of mustard.

That’s regular mustard, but you can also use dijon mustard. For a little tanginess, add a splash of apple cider vinegar or green olives.

Some people add some the brine of Pickled Jalapeños.

Here are some other ingredients you can add:

  • Slices of raw jalapeño
  • Cebolla en Escabeche
  • Diced Red Bell Peppers
  • Diced Yellow Peppers
  • Diced Green Peppers
  • Diced Celery
  • Diced Red Onion
  • Diced Roasted Poblano Peppers
  • Slices of Serrano Pepper
  • Dill pickles

Remember to be extra careful with mayo. Keep this dish refrigerated particularly in the warm summer weather.

If you are serving it at a party, it’s important to keep the elbow pasta salad cold.

Cooked elbow macaroni pasta in a pink bowl.

  • Cook in salted water until al dente.
  • Set aside.

Ensalada de Coditos literally translated means “Elbow Macaroni Salad.” It’s the same pasta used in Sopa de Codito.

Drain and rinse in cold water. Then, add a little olive oil so it won’t stick together.

Cubed ham in a red bowl next to the other ingredients for Mexican pasta salad. Talk about a great way to use leftover ham from Easter or Christmas dinner! In a pinch, you can use deli ham to make this macaroni salad recipe.

Or, look for the thick cut of ham in the meat section. Often referred to as a “ham steak.” Then, cut into small cubes.

Variations

With Chicken:

  • Swap out the ham for cooked, diced chicken.
  • Continue with the recipe as normal.

Using Tuna:

  • Drain the tuna can and swap it out for the ham.
  • Add the juice of half a lemon to the dressing.
  • Continue with the recipe as normal.

With Crab:

  • Here’s another creative twist to this recipe: swap out the ham for crab meat.
  • Add the lemon juice to the dressing and continue with the recipe.

The ingredients for Ensalada de Coditos in a white rectangular container.

  • Add all the ingredients to a large container or a large bowl.
  • Mix, cover with plastic wrap, and keep cold until ready to serve.

What a great recipe and potluck dish! The flavors need to marry to fully develop for an even better tasting and delicious salad.

I suggest putting it in the fridge for an hour before serving, but it can be eaten right away.

Take this easy pasta salad to your next potluck, everyone is sure to love it. Buen provecho!

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Did you make this recipe? Please rate the recipe below!

Ensalada de Coditos Mexicana in a clay dish with forks and other decorative plates in the background.

Ensalada de Coditos

Ensalada de Coditos is an easy and creamy Mexican side dish that is great for parties or potlucks. It comes together literally in minutes and perfect in every way.
5 from 19 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 people
Calories: 253kcal
Author: Maggie Unzueta

Ingredients

  • 1 8-oz package elbow macaroni
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tspn yellow mustard
  • 1 tspn salt
  • 1 15-oz can peas and carrots
  • 1/2 15-oz can corn
  • 1 lb ham steak cubed

Instructions

  • Cook the elbow macaroni according to package instructions.
  • Drain, rinse, and set aside until it is room temperature.
  • In a small bowl, mix the mayonnaise, sour cream, mustard, and salt.
  • Set aside. (If you are assembling the salad later, be sure to refrigerate the dressing).
  • In a large container, add the cooked elbow macaroni, peas and carrots, corn, ham, and dressing.
  • Mix thoroughly.
  • Place in the refrigerator for 1 hour before serving.
  • Serve with saltine crackers.

Video

Notes

Be sure to keep the salad cold.
For a spicier version, add pickled jalapenos and some of the brine to the sauce. 
Instead of a ham steak, you can also use ham slices, tuna, chicken, or crab. 

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 776mg | Potassium: 184mg | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Mexican, Recipes, Side Dishes, Summer

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Andrea White

    February 7, 2022 at 3:18 pm

    5 stars
    love this so much! so full of flavor and is the perfect side dish!

    Reply
    • Maggie Unzueta

      February 14, 2022 at 8:38 am

      I think so too. Perfect side dish and so easy to make too.

      Reply
  2. Agnieszka

    February 7, 2022 at 8:44 pm

    5 stars
    Exactly what I was looking for!

    Reply
    • Maggie Unzueta

      February 14, 2022 at 8:37 am

      Happy to help!

      Reply
  3. Jamie

    February 7, 2022 at 11:49 pm

    5 stars
    So creamy and delicious!

    Reply
    • Maggie Unzueta

      February 8, 2022 at 10:29 am

      Yes, I love creamy dishes. 🙂

      Reply
  4. Stine Mari

    February 8, 2022 at 5:17 am

    5 stars
    I love how easy AND delicious this was!

    Reply
    • Maggie Unzueta

      May 12, 2022 at 6:08 pm

      Yay! Glad you enjoyed the recipe.

      Reply
  5. Tatiana

    February 9, 2022 at 9:58 am

    5 stars
    I like cold salads, great for summer potluck

    Reply
    • Maggie Unzueta

      February 12, 2022 at 4:19 pm

      Me too. This is a potluck favorite!

      Reply
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