Mexican Macaroni Salad (a.k.a. Ensalada de Coditos) is easily one of my favorite easy Mexican dishes for potlucks and cookouts. Made with fewer than 10 ingredients with only about 10 minutes of active prep work, this Mexican pasta salad is the cool, creamy side dish every laid-back summer BBQ needs.

For all of you who have been following the blog for awhile, this ensalada de coditos is the vegetarian option to my mom’s macaroni salad that she makes for family picnics, potlucks, and holiday cookouts.

Ensalada de Coditos (Macaroni Salad) in a Mexican brown barro bowl with wooden spoon and striped napkin.

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What is Ensalada de Coditos?

Ensalada de Coditos is a traditional and popular dish in many Latin countries like Puerto Rico, the Dominican Republic, and Mexico. It’s sometimes referred to as an ensalada fria, or “cold salad,” because it is served chilled.

Today, we’re focusing specifically on ensalada de coditos mexicana, or Mexican macaroni salad. This versatile Mexican pasta dish can be customized with your favorite ingredients, making it one of my favorite kitchen chameleons. 

What I love about ensalada de codito is how it combines creamy and tangy salad dressing with a medley of colorful veggies, perfectly al dente pasta, and, if you’re feeling extra hungry, your choice of protein. 

The base of this Mexican pasta salad consists of cooked and cooled macaroni. As with most pasta salad recipes, we use mayo as the base of our dressing. But, since I like to keep things a little lighter, I’ve also added some Greek yogurt to help bind the recipe without overloading on fat or calories. I also add a touch of mustard to give it a little extra zing.

Once the simple codito salad dressing is complete, you can add a variety of colorful diced vegetables. I personally like carrots, frozen peas, and corn, but you can also use bell peppers, onions, or even olives to add crunch and a burst of flavor. And for those who enjoy a bit of protein, diced ham, pulled chicken, or even canned tuna makes for a delightful addition.

Why You’ll Love This Mexican Pasta Salad Recipe

This ensalada de coditos fria is THE Mexican pasta recipe of summer. It’s light, bright, cool, and creamy, plus it’s perfect for pairing with all your favorite cookout favorites. 

Aside from tasting like a little bite of nostalgia, though, this Mexican cold pasta salad is also:

  • Quick & Easy – It takes just 30 minutes or less to assemble, then you can pop it in the fridge till you’re ready to feast.
  • Made With Fewer Than 10 Ingredients – And I’d bet you already have at least half of what you need on hand in the fridge and pantry.
  • Easily Customizable – The great thing about this ensalada de macaroni is that you have complete control over how you make it. Substitute or omit ingredients that don’t work for you, add in ingredients that make your tastebuds sing, or make slight changes to adapt for your dietary needs. Read on below for tons of easy ideas!
  • Crowd-Pleasing – The appeal of pasta crosses all age-related and cultural bounds. No matter what kind of crowd we’re hosting, this ensalada fria con coditos is always one of the first to get scarfed down.
  • Budget-Friendly – If you’re trying to host a party on a budget, carbs are your best friend. Even with grocery prices going up some 15% in the past 2 years, a pound of dried noodles will rarely exceed $2 and can feed a big crowd as a side!

Ingredients & Substitutions

As promised, you only need a short list of easy-to-find ingredients to make this ensalada de coditos.

  • Cooked Elbow Macaroni – You can’t make ensalada de coditos without its namesake, coditos pasta! That said, feel free to swap in the short pasta shape of your choice. 
  • Mayonnaise – I typically use a hint of mayo to keep things friendly for bathing suit season but feel free to use your personal favorite.
  • Plain Greek Yogurt – This tangy, creamy ingredient is my secret weapon. It adds tons of flavor and richness while making my ensalada a healthier option than most.
  • Mustard – Plain yellow mustard is what I use, but you’re also welcome to experiment with spicy brown mustard or dijon mustard instead! Also, if you don’t have any prepared wet mustard, dry mustard powder is a great swap.
  • Salt – For seasoning. If you’re watching your salt intake, consider swapping in a lower-salt alternative like Mrs. Dash or MSG.
  • Carrot – For color and crunch. Feel free to use purple, orange, or yellow carrots depending on what you have.
  • Frozen Peas – Frozen peas are always lurking in my freezer, but you’re also welcome to use canned.
  • Corn – Crunchy raw corn kernels add color, sweetness, and crunch. This time of year, I usually get corn on the cob, but defrosted frozen or drained canned corn kernels can also be used to make prep a little easier.
cooked elbow macaroni in a large, scalloped-edged brown serving bowl on a wooden table next to the remaining ensalada de coditos (mexican macaroni salad) ingredients ready to be added.

How To Make Mexican Macaroni Salad

This quick and simple coditos pasta salad comes together in a flash. Here’s how:

Step 1: Cook Pasta. Cook the macaroni in lightly salted water. Drain but do not rinse. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.

closeup overhead shot of cooked elbow macaroni.

Step 2: Make Dressing. In a large bowl combine mayonnaise, yogurt, mustard, and salt.

Step 3: Cook Veggies. Cook carrots for 6 to 7 minutes, then add peas and corn and cook for an additional 3 to 4 minutes or until the peas begin to float. Drain and let cool. 

cooked mixed vegetables next to bowl of cooked macaroni for making ensalada de coditos.

Step 4: Toss pasta in dressing to combine.

cooked veggies, yogurt, mayo, and seasoning added to bowl with cooked macaroni.

Step 5: Combine and Chill: Add veggies and toss again to mix well. Chill for at least 2 hours before serving. ¡Buen provecho!

flatlay closeup shot of mexican macaroni salad in a serving bowl topped with scallions.

Optional Variations

As much as my family and I love this Mexican macaroni salad, there are tons of ways to make it your own. Here are a few ideas to get you started:

  • Add Spice – For some spice add a drizzle of sriracha or dice up a jalapeño and add it to the mix. You can also add some zing by using pickled jalapeños and carrots.
  • Add MeatTry ensalada de coditos con jamon. Add in cubes of ham steak or swap in your choice of animal or plant protein, or omit altogether! Not a fan of pork? No problem! This delightful Mexican pasta dish is also great for using leftover or rotisserie chicken, smoked turkey, or drained and flaked tinned fish.
  • Other Veggies – Feel free to mix and match the produce you happen to like in your pasta salad. While I use carrots, peas, and corn, you can also use bell peppers, olives, onions, celery, or cucumbers.
  • Vegetarian – Follow recipe as-is or add in non-meat alternative!
  • Vegan – Use your favorite plant-based mayo and vegan Greek-style yogurt.
  • Gluten-Free – Swap in your favorite GF pasta for a celiac-friendly side.

Expert Tips

  • Make-ahead. Veggies can be prepped and cooked up to 3 days in advance
  • Salt your pasta water! You only get one chance to season the pasta itself, so don’t miss it.
  • For a time-saving alternative, use frozen or canned veggies that are already chopped and blanched. You’re also welcome to use 2 packets of Barilla Ready Pasta so you can just tear open a pouch and zap your pasta in the microwave instead of boiling and draining it.
  • The pasta will absorb a lot of the dressing after it is refrigerated. You may want to add additional mayo or yogurt to your liking. I sometimes like to double the dressing and keep half in the fridge for adding right before serving. 

Serving Suggestions

Wondering how to serve your Ensalada de Coditos? Not to worry — I have tons of fun and festive ideas for you:

  • Nesting Bowls: Use two nesting bowls to create a mini cooler for your picnic table. Fill the bottom bowl with ice and just enough water to cover it. Place the smaller serving bowl inside filled with the ensalada de macaroni. The ice water will help to keep your creamy macaroni chilled and safe for serving! 

Storage Instructions

This Mexican macaroni salad should keep well for 3-5 days. Also, make sure to not leave it out for longer than 2 hours at room temp during food service, as this can cause it to spoil faster. Using the nesting bowl method should help.

Frequently Asked Questions

Can I freeze Mexican pasta salad?

While you technically can, it’s not really recommended. First, mayo-based dressings have a tendency to separate in the freezer. Second, any fresh veggies that you add (e.g. red bell pepper) tend to do poorly under freezing conditions.

How long can Mexican macaroni salad sit out for?

For food safety, your ensalada fria shouldn’t stay out at room temp for longer than 2 hours. If possible, use the nesting bowl method listed under “serving suggestions” to keep the serving bowl chilled even if you’re dining al fresco.

Why is my pasta salad watery?

If your pasta salad is watery, there could be a few possible reasons for it. Here are a few ways to address and fix a watery salad:

Adjust the dressing: If the salad is already prepared and too watery, you can try adding a bit more dressing or mayo to help bind the ingredients together. Toss the salad gently to distribute the dressing evenly.

Drain juicy ingredients: Before adding ingredients like tomatoes or cucumbers, ensure they are properly drained or pat them dry with a paper towel to reduce excess moisture.

Use less dressing: When preparing the salad, start with a smaller amount of dressing and gradually add more if needed. This will help avoid over-saturating the salad with dressing.

Serve immediately: If possible, serve the pasta salad soon after preparing it to maintain its optimal texture and prevent excess moisture accumulation.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Ensalada de Coditos (Macaroni Salad) in a Mexican brown barro bowl with wooden spoon and striped napkin.

Ensalada de Coditos (Macaroni Salad)

5 (2 ratings)
This Macaroni Salad also known as Ensalada de Coditos (elbow pasta) is nostalgic and easy, made with a handful of affordable ingredients. This creamy and delicious salad can be made in less than 30 minutes.  

Ingredients

  • 16 ounces dry elbow macaroni
  • salt
  • 1/4 cup mayonnaise
  • 1/2 cup yogurt
  • 1 tablespoon mustard
  • 1/2 teaspoon salt, divided
  • 1 carrot, chopped
  • 1 cup frozen peas
  • 1 corn, kernels removed

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Instructions 

  • Cook the macaroni in lightly salted water according to package directions. Drain but do not rinse. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
  • In a large bowl combine mayonnaise, yogurt, mustard, and ¼ teaspoon salt.
  • Boil 5 cups water and the remaining ¼ teaspoon of salt. Cook carrots for 6 to 7 minutes, then add peas and corn and cook for an additional 3 to 4 minutes or until the peas begin to float. Drain and let cool.
  • Toss pasta in dressing and combine.
  • Add veggies and chill for at least 2 hours before serving.

Notes

  • Extra Spicy – For some spice add a drizzle of sriracha or dice up a jalapeño and add it to the mix. You can also add some zing by using pickled jalapeños and carrots.
  • Add Meat – Try ensalada de coditos con jamon. Add in cubes of ham steak or swap in your choice of animal or plant protein, or omit altogether! Not a fan of pork? No problem! This delightful Mexican pasta dish is also great for using leftover or rotisserie chicken, smoked turkey, or drained and flaked tinned fish.
  • Other Veggies – Feel free to mix and match the produce you happen to like in your pasta salad.
  • Vegetarian – Follow recipe as-is or add in non-meat alternative!
  • Vegan – Use your favorite plant-based mayo and vegan Greek-style yogurt.
  • Gluten-Free – Swap in your favorite GF pasta for a celiac-friendly side.
  • Pasta will absorb a lot of the dressing after refrigerated. You may want to add additional mayo or yogurt to your liking.
Serving: 8g, Calories: 286kcal, Carbohydrates: 47g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 227mg, Potassium: 223mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1434IU, Vitamin C: 8mg, Calcium: 39mg, Iron: 1mg

Photography by Jenna Sparks
Originally published: August 2021.