This Ensalada de Coditos is a delicious twist on a classic favorite. Made with a mix of smoky ham, roasted red bell peppers, crunchy celery, and a tangy mayo-mustard dressing, this Mexican macaroni salad is loaded with flavor. Plus, easily make it gluten-free for everyone to enjoy.
Like classic dishes such as Ensalada de Pollo or Salpicón, Mexican macaroni salad—known as ensalada de coditos—frequently appears at birthday parties and family gatherings across many households.
I wasn’t always a fan of this side dish until a recent conversation with my tia Olga. She shared my abuelita Maria’s version, which stands out because it adds roasted red peppers, smoked ham, and crunchy celery to the usual macaroni and dressing. Intrigued, I tried it and fell in love with the balance of textures and flavors. I think you will too.
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients and comes together in about 15–20 minutes.
- Full of Flavor: Smoky ham, sweet roasted peppers, and a tangy mayo-sour cream-mustard dressing combine for a satisfying taste.
- Great Texture: Soft pasta and ham contrast with crisp celery for a pleasing mouthfeel.
- Perfect for Gatherings: Works well for picnics, barbecues, and potlucks. The recipe scales easily.
- Gluten-Free Friendly: Swap in gluten-free macaroni to accommodate dietary needs.
The Ingredients
- Macaroni noodles: The base of the salad. For gluten-free, use a pasta made from rice, corn, or quinoa.
- Ham: Diced deli ham such as black-forest or smoked ham. Choose gluten-free varieties if needed.
- Roasted red bell pepper: Adds sweetness and a slight char. Use store-bought roasted peppers or roast your own.
- Celery: Provides fresh crunch.
- Mayo, sour cream, and yellow mustard: Combine to make a creamy, tangy dressing.
- Salt and pepper to taste.
See the recipe card below for exact quantities.
Substitutions
- Replace ham with shredded cooked chicken for a different protein.
- Use turkey ham or leftover cooked ham instead of deli ham.
- Swap yellow mustard for spicy brown mustard for more bite.
- Substitute Greek yogurt for sour cream or mayo to lighten the dressing.
How to Make Mexican Macaroni Salad
1. Prep the noodles
- Boil the pasta according to package directions until al dente. If using gluten-free pasta, begin checking a minute or two early because it can become soft quickly.
- Drain, rinse with cold water, and let cool.
2. Combine the mix-ins
- Place the cooled pasta in a large mixing bowl.
- Add diced ham, chopped roasted red pepper, and sliced celery.
3. Make the dressing
- Whisk together sour cream, mayonnaise, and yellow mustard until smooth and uniform.
4. Toss and season
- Pour the dressing over the pasta and mix until everything is evenly coated.
- Season with salt and pepper to taste.
How to Serve
Serve immediately or chill for at least 30 minutes so the flavors meld. This salad is best served cold as a side or a light lunch with crackers.
What to Serve with Coditos Salad
It pairs well with many mains and is a classic side for outdoor gatherings. Try it with:
- Grilled meats such as chuck roast carne asada
- Pan-seared cilantro-lime chicken
- Hamburgers or hot dogs
- Fried chicken
How to Store
Store in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs dressing while stored, stir in a little extra mayo or sour cream before serving.
Tips and Variations
- Pickled jalapeños: Add chopped pickled jalapeños and a few tablespoons of their juice for a spicy, tangy kick.
- Different vegetables: Swap roasted peppers and celery for peas and carrots, corn, or a mixed vegetable blend.
- Extra dressing: The pasta may soak up dressing over time; add a little more before serving if needed.
- Don’t overcook the pasta: Especially important with gluten-free pasta, which can become mushy if overcooked.
FAQ
Freezing is not recommended. Vegetables can get mushy and the dressing may separate, affecting texture and flavor.
Yes. Use dairy-free sour cream and a dairy-free mayonnaise to make the salad dairy-free.
Yes. Omit the ham or use a vegan ham substitute and replace mayo and sour cream with vegan alternatives.
Yes. Prepare it up to 3 days ahead and keep refrigerated in an airtight container.
If you try this recipe, please leave a comment and rating. I’d love to hear how it turned out.
Recipe
Ensalada de Coditos (Mexican Macaroni Salad)
by Gemma Aguayo-Murphy
Equipment
- Strainer or colander
- Mixing bowl
Ingredients
- 8 oz macaroni noodles
- 1 roasted red bell pepper, chopped
- 2 stalks celery, chopped
- 2 cups diced ham
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- Salt and pepper to taste
Instructions
- Boil the noodles according to package directions until al dente. Avoid overcooking.
- Drain and rinse with cold water; set aside to cool.
- Place the cooled noodles in a mixing bowl.
- Add the diced ham, chopped roasted red pepper, and chopped celery.
- In a separate bowl, mix sour cream, mayonnaise, and mustard until smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Season with salt and pepper to taste and refrigerate or serve immediately.
Notes
- For a gluten-free option, use gluten-free macaroni made from rice, corn, or quinoa.
- Do not overcook pasta, especially gluten-free varieties, to prevent it from falling apart.
- You can substitute ham with shredded chicken if preferred.
Video
Nutrition
Leave a comment and star rating to let me know how it turned out.