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Mexican macaroni salad inside a small brown bowl with a piece of cilantro on top.
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5 from 36 votes

Mexican Macaroni Salad Recipe | Ensalada de Coditos

Ensalada de coditos or Mexican macaroni salad recipe is going to become your next favorite pasta salad. This authentic recipe is a delicious main dish or a perfect side, it’s easy to make and also budget friendly.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Main Dish, Side Dish
Cuisine: Mexican, Mexican vegan, vegan mexican
Servings: 6 servings
Calories: 341kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 7 oz uncooked elbow macaroni I used small pasta (raw or uncooked it's 1.5 cups pasta)
  • water for boiling the pasta
  • pinch of salt for cooking the pasta
  • 1 Tablespoon vegetable oil or olive oil, for cooking the pasta
  • 1 cup vegan ham sliced into small cubes or pieces
  • 2 green onions or spring onions thinly sliced
  • 3 pickled jalapeños drained and seeded and chopped
  • ½ cup vegan mayonnaise
  • ½ sour cream or Mexican crema
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons mustard
  • 2 roma tomatoes seeded and chopped into small pieces

Instructions

  • Bring the water to the boil, add oil and pinch of salt and cook the pasta according to package instructions. Rinse under cold water to help cool down faster. Drain then place the cooked macaroni in a large mixing bowl.
    Ingredients for making Mexican macaroni salad. They are elbow macaroni, onion tomato, ham, sour cream, mayonnaise, jalapenos and spices.
  • Add the vegan ham, green onion, and jalapenos and mix until well combined.
    Cooked elbow macaroni, ham, jalapenos, onion in a glass bowl.
  • Drizzle in the vegan mayo, sour cream, jalapeno pickle juice if using, and mix until well combined. Then sprinkle in the salt and pepper and mix again.
    Mixing in the dressing into the macaroni salad ingredients.
  • Next mix in the mustard and then taste and adjust if desired.
    Adding mustard to the Mexican macaroni salad.
  • Gently mix in the chopped tomato pieces until well combined.
    Adding chopped and seeded tomatoes into the mixing bowl.
  • Taste the pasta salad for seasoning and adjust as desired. Refrigerate for 20 minutes or until ready to use. Enjoy!
    Big glass bowl with cooked macaroni pasta and a creamy dressing to make Mexican ensalada de coditos.

Notes

This pasta makes enough for 4 people as a main dish, or about 6 to 8 side dish servings. 
For a gluten free recipe use your favorite gluten-free pasta and follow the instructions on the package.
Whatever pasta you use make sure you don't overcook it, al dente pasta is perfect.
To Store: Place the macaroni in an airtight container in the refrigerator. The next day before serving give it a good stir. 

Nutrition

Serving: 6servings | Calories: 341kcal | Carbohydrates: 33g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 866mg | Potassium: 283mg | Fiber: 4g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg
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