Ensalada De Coditos (Macaroni Salad with Ham)

It’s always a good time to eat Ensalada de Coditos. It’s a cold macaroni salad so it’s perfect during warmer weather but also a cozy treat in winter. The last time I ate this side dish was a month ago. I went straight into scooping it onto my plate knowing all the flavors of savory ham, tender cooked coditos, and little veggies would give me happiness in a bite.

It’s time you make this macaroni salad recipe and taste it for yourself.

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What‘s Ensalada De Coditos?

A tasty side dish for any party. Mexican coditos salad uses elbow macaroni but the star ingredient that sets it apart is the use of squared ham.

This pasta salad is a favorite comfort dish that always gets flavor top rank at hangouts and parties.

Ingredients For Ensalada Coditos

Ingredient Quick List: macaroni noodle, mayonnaise, sliced ham, celery, frozen corn, and optional sea salt + pepper.

• 1 pack dry pasta (2 cups dry, equal about 4.5 cups cooked)
• water to boil
• 5 slices ham, small diced (packaged ham)
• 1/3 cup mayonnaise
• 1 cup celery, small diced
• 1/3 cup corn frozen and defrosted
• 1/4 tsp salt (if pasta water was not salted)
• pepper (to taste, I recommend 1/2 tsp for peppery-kick)

Ingredient Notes

Coditos, elbow macaroni: The size elbow pasta used doesn’t matter much. Large elbow or small, either will work. Knowing your favorite dry pasta helps this tremendously. One small sopita package, yields about 2 cups dry noodle.

Pro Tip 1 & 2: Choose a pasta that holds its shape and has the tender bite you prefer. When cooking pasta on the stove, let the water reach boiling point before adding the dry pasta. This will take about 8 minutes. 

Ham that is packaged can be purchased from grocery store or deli counter of your choice. You will need 5 slices, regular cut. Slice ham in half, stack it, and cut into small squares.

Fresh celery, a few stalks will equal a cup of diced celery. Fresh picked celery should be washed to get rid of any dirt and debris before dicing. If you’re out of celery, an additional frozen vegetable of your choice can be used as substitution. Celery should be cut very small, here’s a photo of celery start to finish, FYI!

Frozen corn. Defrost corn in bowl, once thawed, rinse and drain from all water. Gives a sweet bite if you use sweet corn!

Mayonnaise: I only use mayonnaise when making this recipe since it’s an ingredient I’ll always have available.

Salt and pepper to taste. Some ham is saltier than others. Once you sample the completed recipe, if you need salt, sprinkle in a little at a time and allow it to settle. Cracked or ground pepper is awesome for lovers of the peppery taste.

Substitutions: Nada. If you’re out of celery, get to the store and pick it up- pick it up! I only want the best for you 🙂

Ways To Spice It Up

Keep salsas on the side of this one. Favorites include: Salsa Guacamole, Salsa Ranchera, Spicy Mexican Peanut Salsa (smooth style), and prepared Nopales.

Step-By-Step Instructions

1. Cook macaroni as directed on package. Drain and let cool in tray for at least 20 minutes.
   • When bringing water to a boil add 1/2 tsp olive oil 1/2 tsp sea salt to the water.
2. Thaw frozen veggies, small dice celery and ham.
3. Combine the cooled cooked pasta and all ingredients in large bowl and spread mayonnaise over top (see photo 3 below), then mix well.
4. Add salt and pepper to taste.

A printer-friendly recipe card with instructions is available at the bottom of this post.

Pro Tip: Spread mayonnaise evenly over top. Makes mixing easier.

Foods To Eat With Coditos Salad

My favorite way to enjoy this macaroni salad is with backyard bbq eats. A scoop slid up alongside some traditional rice, cesar salad, frijoles de la olla, carne asada, or even choripan and chimichurri.

It’s all about the fun in a smorgasbord of eats that go with cold & tasty coditos salad!

Pro Tips / Receta Notes

Recipe yield: about 4.5 cups macaroni salad.

Storage: Properly stored and covered mac salad last 4-5 days in the refrigerator for best taste. But, this salad will last a total of 6-7 days.

(Why? ham can begin to taste a bit funky but that doesn’t mean its gone bad. Trust your gut, literally.)

Pasta cooking: For your reference, 3 minutes manual cook time in instant pot / 8 minute boiling point and additional 10 minutes to cook on the stove. Recommendation: 1/2 tsp oil and 1/4 tsp salt to boiling water for this size recipe.

Do not freeze this salad. When mayonnaise is freez’d it changes the texture and will result in a runny-soaked salad. This is your heads up, don’t do it.

Enjoy Your Coditos Salad Favorite.

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Equipment

• Food safe storage with lid
• small bowl for defrosting veggies
• Chopping board
• Knife for dicing

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