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 other Mexican favorites such as Ensalada de Pollo or Salpicón, ensalada de coditos is a beloved side dish at birthday parties, barbecues, and family gatherings. It’s comforting, easy to prepare, and versatile, which explains why it appears so often on celebratory tables.
I wasn’t always a fan of macaroni salad until my tia Olga shared our grandmother Abuelita Maria’s version. Her recipe adds roasted red peppers, diced ham, and crunchy celery to the macaroni, then dresses everything in a creamy mayo-and-mustard sauce. The combination of textures and flavors won me over immediately, and I’m excited to share it with you.
Why You’ll Love This Recipe
- Easy to Make: Minimal ingredients and quick prep — ready in about 20 minutes.
- Full of Flavor: Smoky ham, sweet roasted red pepper, and a tangy mayo-mustard dressing create a balanced taste.
- Great Texture: Soft pasta and ham contrast nicely with crisp celery and creamy dressing.
- Party Friendly: Makes a generous batch that’s perfect for picnics, potlucks, and backyard gatherings.
- Adaptable: Swap to gluten-free pasta or dairy-free products to accommodate dietary needs.
The Ingredients
- Macaroni noodles: The base of the salad. Use gluten-free macaroni if needed.
- Ham: Diced deli ham such as black forest or smoked ham; check labels if you need gluten-free ham.
- Roasted red bell pepper: Adds sweetness and a lightly charred flavor. Use jarred roasted peppers or roast your own.
- Celery: For freshness and crunch.
- Sour cream, mayonnaise, and yellow mustard: Combine to make a creamy, tangy dressing.
- Salt and pepper to taste.
Refer to the recipe card below for exact quantities.
Substitutions
You can replace the ham with shredded chicken or leftover cooked ham. Turkey ham works well too. Swap yellow mustard for spicy brown mustard for more bite. For a lighter or tangier dressing, substitute Greek yogurt for all or part of the mayo or sour cream.
How to Make Mexican Macaroni Salad
1. Prep the noodles
- Boil macaroni following package directions until al dente. If using gluten-free pasta, check a minute or two early to prevent overcooking.
- Drain and rinse with cold water, then set aside to cool.
2. Add the mix-ins
- In a large bowl, combine the cooled noodles with diced ham, chopped roasted red pepper, and sliced celery.
3. Make the dressing
- Whisk together sour cream, mayonnaise, and yellow mustard until smooth and combined.
4. Combine and season
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Season with salt and pepper to taste.
How to Serve
Serve chilled or at room temperature. Chill for at least 30 minutes to allow flavors to meld. This salad works well as a side dish or a light lunch—serve with crackers if desired.
What to Serve with this Coditos Salad
This Mexican-style macaroni salad pairs well with grilled meats, chicken, burgers, hot dogs, or fried chicken. It’s a flexible side for picnics, potlucks, and backyard gatherings.
How to Store
Store the salad in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs dressing over time, 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 the pickling juice for a spicy, tangy kick.
- Mixed vegetables: Swap roasted peppers and celery for peas, corn, or mixed vegetables for a different texture and color.
- More dressing: Add a bit more dressing when serving if the pasta has soaked some up after refrigeration.
- Don’t overcook the pasta: Especially with gluten-free noodles—keep them al dente so they hold up when mixed.
FAQ
Freezing is not recommended; vegetables can become mushy and the dressing may separate, changing the texture and flavor.
Yes. Replace sour cream with a dairy-free alternative and use dairy-free mayo to make the salad dairy-free.
Yes. Omit the ham or use a vegan ham substitute, and choose vegan mayo and dairy-free sour cream.
Yes. You can make this salad up to 3 days ahead and keep it refrigerated in an airtight container.
I hope you enjoy this recipe. If you try it, please leave a comment and rating below. Follow the original creator on social media or subscribe to their newsletter for more recipes and updates.
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
- 2 stalks of celery
- 2 cups diced ham
- ½ cup sour cream
- ½ cup mayo
- 1 tablespoon yellow mustard
- Salt and pepper to taste
Instructions
- Boil the noodles following package directions until al dente; avoid overcooking.
- Drain and rinse with cold water. Set aside to cool.
- Once cool, place the noodles in a mixing bowl.
- Add the diced ham, roasted red pepper, and chopped celery.
- In a separate bowl, mix sour cream, mayo, and mustard until smooth.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Season with salt and pepper to taste and serve chilled or at room temperature.
Notes
- For a gluten-free version, use gluten-free macaroni made from rice, corn, or quinoa.
- Don’t overcook the pasta, especially gluten-free varieties; keep it al dente so it holds its shape.
- Substitute ham with shredded chicken if preferred.
Video
Nutrition
Calories: 252 kcal
Carbohydrates: 27.1 g
Protein: 10 g
Fat: 11.3 g
Saturated Fat: 3.7 g
Cholesterol: 29 mg
Sodium: 591 mg
Potassium: 197 mg
Fiber: 1.5 g
Sugar: 1.9 g
Calcium: 36 mg
Iron: 1 mg