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 served in a clay bowl and topped with slices of green onion.

Ensalada de Coditos is a creamy Mexican macaroni salad that’s often served at parties, cookouts, and family gatherings.

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It’s cold, refreshing, and packed with simple ingredients that come together perfectly. The combination of pasta, vegetables, ham, and creamy dressing makes this dish both comforting and satisfying.

Best of all, it’s easy to make ahead, which makes it perfect for busy days and celebrations.

Look for it next to Frijoles de la Olla, Arroz Blanco, Papas con Rajas.

Table of Contents

1 🍴 Ingredients
2 ➕ Addition Ideas
3 🥣 Variations
4 😋 Hungry for More?
5 Ensalada de Coditos

🍴 Ingredients

Ham steak
Elbow macaroni
Mayonnaise
Sour cream
Yellow mustard
Salt
Peas and carrots
Corn

➕ Addition Ideas

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

In a small bowl, combine the mayonnaise, sour cream, mustard, and salt.
Stir until smooth and creamy. Refrigerate the dressing if you are not assembling the salad right away.
Taste for salt and adjust as needed.
Some people add some the brine of Pickled Jalapeños to the sauce for a spicier flavor.

This is the perfect side dish! Make it ahead of time and serve at a party or barbacoas. However, remember that it’s important to keep the elbow pasta salad cold because of the mayo.

Cook the elbow macaroni according to the package directions until tender in salted water.
Drain the pasta and rinse with cold water to stop the cooking process.
Set the macaroni aside and allow it to cool completely.

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

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

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.

In a large bowl, add the cooled macaroni, peas and carrots, corn, and cubed ham.
Pour the dressing over the top. Mix everything together until well coated.
Cover and refrigerate for at least 1 hour before serving.
Serve the cold pasta salad chilled with saltine crackers if desired.

Ensalada de Coditos is creamy, flavorful, and always a crowd favorite at gatherings. It’s a simple recipe that comes together with everyday ingredients but delivers big comfort in every bite. Once you make it, you’ll see why this classic Mexican pasta salad is loved by so many families.

😋 Hungry for More?

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

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 25 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Total Time: 20

Servings: people

Calories: 253kcal

Author: Maggie Unzueta

Ingredients

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.