Mexican Macaroni Salad (Ensalada de Coditos)

Ensalada de Coditos is a flavorful twist on a classic macaroni salad. Made with smoky ham, roasted red bell pepper, crisp celery, and a tangy mayo‑mustard dressing, this Mexican macaroni salad is satisfying and easy to adapt to gluten‑free or dairy‑free diets.

Like other Mexican salads such as Ensalada de Pollo or Salpicón, ensalada de coditos is a common side at birthday parties, barbecues, and family gatherings. My tia Olga shared my abuelita Maria’s version, which includes roasted red peppers, ham, and crunchy celery. I tried it and immediately loved the balance of smoky, sweet, and creamy flavors.

Why You’ll Love This Recipe

• Simple and Quick: Minimal ingredients and about 15–20 minutes to prepare.
• Well Balanced Flavor: Smoked ham, sweet roasted peppers, and a tangy mayo‑mustard dressing combine beautifully.
• Nice Texture Contrast: Soft pasta and ham with crisp celery for a satisfying bite.
• Party Friendly: Easy to scale up for picnics, potlucks, or gatherings.
• Adaptable: Make it gluten‑free with gluten‑free pasta or dairy‑free with substitutions.

The Ingredients

• Macaroni noodles – the salad base; use gluten‑free macaroni if needed.
• Diced ham – smoked or Black Forest deli ham works well.
• Roasted red bell pepper – adds sweetness and a hint of char.
• Celery – provides crunchy freshness.
• Sour cream, mayonnaise, and yellow mustard – blended into the creamy, tangy dressing.
• Salt and pepper to taste.

See recipe card below for exact quantities.

Substitutions

• Swap ham for shredded chicken or leftover cooked ham.
• Use turkey ham or vegan ham if preferred.
• Replace yellow mustard with spicy brown mustard for more zing.
• Greek yogurt can substitute for sour cream or mayo to lighten the dressing.

How to Make Mexican Macaroni Salad

1. Prep Noodles

• Boil macaroni according to package directions until al dente. For gluten‑free pasta, start checking a minute or two early to avoid overcooking.
• Drain, rinse with cold water, and let cool.

2. Combine Ingredients

• Place cooled noodles in a mixing bowl and add diced ham, chopped roasted red pepper, and sliced celery.

3. Make Dressing

• Whisk together sour cream, mayonnaise, and yellow mustard until smooth and well combined.

4. Toss and Season

• Pour dressing over the pasta mixture and toss thoroughly to coat evenly.
• Season with salt and pepper to taste.

How to Serve

Serve immediately or refrigerate at least 30 minutes to let flavors meld. This salad is best served cold as a side dish or a light lunch alongside crackers.

What to Serve with Coditos Salad

It pairs well with grilled meats, roasted chicken, hamburgers, hot dogs, or other picnic and barbecue favorites.

How to Store

Transfer to an airtight container and refrigerate for up to 3 days. If the pasta absorbs dressing, stir in a little extra mayo or sour cream before serving.

Tips and Variations

• Pickled jalapeños: Add chopped pickled jalapeños and a tablespoon or two of their brine for a spicy, tangy twist.
• Vegetable mix: Substitute peas and carrots, corn, or a frozen vegetable blend for the bell pepper and celery.
• Don’t overcook pasta: Especially with gluten‑free noodles, keep them al dente so they hold up when mixed.
• Extra dressing: The pasta can absorb dressing over time, so have a little extra on hand.

FAQ

If you try this recipe, feel free to leave a comment and rating below. Enjoy!

Recipe