Ensalada De Coditos (Mexican Macaroni Salad)

Name: Ensalada De Coditos (Mexican Macaroni Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 5 oz elbow pasta (coditos); ⅓ cup carrots (diced in small cubes); ⅓ cup corn kernels (cooked); ⅓ cup fresh celery (diced in small cubes); ⅓ cup roasted red bell pepper (diced in small cubes); 1 pickled jalapeño (diced in small cubes); 2 Tbsp of pickled jalapeño vinegar; 3 Tbsp plant-based sour cream (or Mexican crema); 3 Tbsp plant-based or regular mayonnaise; 1 tsp kosher salt; 1 tsp fresh black pepper

Jump to Recipe Print Recipe

This Ensalada De Coditos is undoubtedly a classic Mexican recipe. Elbow pasta is tossed with creamy textures and dotted with crisp celery, carrots, corn kernels and flavorful peppers.

This recipe is healthy, easy, bright, flavorful, and it makes the perfect companion to other Mexican dishes. Dairy free option too!

A table setting with a pasta bowl and a white kitchen towel on the side.

When I think of Ensalada De Coditos, I think of the perfect side dish to accompany Holiday & Mexican Party dishes. It is usually served along with Frijoles Puercos for some classic dishes like Tamales, Shredded beef and Barbacoa.

This dish is also known as Sopa Fria or Pasta Fria.

In this post you’ll find:

Ingredients
How to make Ensalada De Coditos
Tips for the Best Pasta
Storage
Print Recipe
💬 Reviews & Comments

This pasta is full of texture, flavor, is creamy and make-ahead easy which makes it perfect for summer & spring picnics, BBQs & potlucks.

Ingredients

I'm keeping this recipe dairy-free but you're more than welcome to use the classic ingredients like Mexican crema. The recipe card also shows my substitutions.

Do note that my dairy free version is just as good as the original! None of the flavors have been compromised.

Elbow pasta (coditos)
Carrots diced in small cubes
Corn kernels - frozen will work here, just make sure to thaw them first.
Fresh celery diced in small cubes
Roasted red bell pepper diced in small cubes
Pickled jalapeño diced in small cubes
Pickled jalapeño vinegar
Plant-based sour cream (or Mexican crema)
Plant-based (my favorite is brand Hellmann's) is or regular mayonnaise
kosher salt & fresh black pepper

All recipe ingredients on a white background board.

How to make Ensalada De Coditos

Cook macaroni in salted water according to directions on package (I added about ½ tbsp salt to the water).
Drain and rinse with cold water until completely cool. Let drain very well.
In a medium mixing bowl stir together the rest of the ingredients and combine well.

One bowl with cooked elbow pasta and another bowl with mixed veggies and a creamy dressing.

Add the drained elbow pasta and fold in gently to mix with the vegetable mixture.
Taste for salt & pepper and add more according to taste.

Tips for the Best Pasta

Don’t over cook elbow pasta.
Cool the pasta thoroughly.
Use good quality mayo.
Be sure to add enough salt & pepper or it can taste bland.

Storage

Macaroni salad will stay good refrigerated for 3 to 5 days. Cover the bowl with plastic wrap, or store in an airtight container to maximize freshness.

Ensalada De Coditos in a white bowl and a wood spoon. A small jar with bacon on the background.

Can Ensalada De Coditos Be Made in Advance?

Yes, this is great for making the night before serving. Making it ahead of time actually gives the pasta some time to soak up all that flavor and makes for a cold pasta salad.
If needed you can thin with a little more mayo/crema the next day.

Do You Rinse Pasta For A Cold Pasta Salad?

Yes. Pasta that is used for a cold pasta salad or macaroni salad should be rinsed. Not only does this cool it off, it also washes away extra starch that will cause the pasta to stick together.

How Long Does it Last?

You can store this homemade Ensalada De Coditos in the fridge for up to 3 to 5 days.

Print Recipe