Ensalada de Coditos (Easy Macaroni Salad)
This classic Ensalada de Coditos (Macaroni Salad) is a creamy, tangy pasta salad, made with tender elbow pasta, celery, carrot, pineapple, and ham, tossed in a delicious creamy dressing. Follow my simple recipe to create the perfect ensalada fría for your next meal or celebration.
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People throughout Latin America love making ensalada de coditos for various reasons. It is a nostalgic staple that is always present at our family gatherings, potlucks, and barbecues or “carne asadas”.
We love it because…
✔️ It is creamy and flavorful. What makes a good ensalada de coditos irresistible is the dressing, which is rich, creamy, and tangy, made with mayonnaise and seasonings that bring everything together beautifully.
✔️ It is very versatile. You will find different versions of this macaroni salad depending on the country or region. You can make it with onions, peas, and bell peppers for crunch and color. Add ham, tuna, or boiled eggs for added protein. Or incorporate chunks of pineapple, apples, pears, or strawberries, for a touch of sweetness.
✔️ It’s a traditional comfort food. For many of us, this salad brings memories of family gatherings, special occasions, and celebrations. It’s one of those special side dishes that we always serve with a delicious Carne Asada, sweet and tangy BBQ ribs, or a traditional Colombian Pernil (Roasted Pork Shoulder).
Ingredients For Making an Ensalada de Coditos or Macaroni Salad
Scroll down to the recipe card to see the complete list of ingredients.
The amazing thing about this recipe is that it is very customizable, so feel free to add your favorite ingredients.
- Elbow macaroni. Or “coditos”, which translates to small elbows (isn’t that the cutest name?!). This type of pasta works best because it holds the creamy dressing really well, but it also makes it easier to serve and eat with a fork.
- Celery. I love making this salad with chopped celery because it gives it a flavorful crunch. If you prefer not to add it, you can just skip it or replace it with any other vegetable.
- Carrot. I use it mainly for color and flavor. Because I prefer a sweeter take on this salad, the natural sweetness of the carrot pairs perfectly with the dressing.
- Pineapple. It adds a sweet and tropical flavor to this dish. You can use fresh or canned pineapple to make this easier. We will also be using pineapple juice to infuse the flavor of the dressing.
- Ham. The saltiness and flavor of the ham balance the sweetness of the dressing and the pineapple incredibly well.
- Mayonnaise. The perfect creamy base for the ultimate salad dressing.
- Onion. To make things easier, I like to use onion powder when making the dressing, but you can also use freshly grated onion.
- Heavy cream. Mixed with the mayonnaise, it creates a smooth and silky dressing. You can also use whole milk.
- Sugar. To balance the acidity of the pineapple juice that goes in the dressing. You can always add it to taste, or not add it at all.
- Salt. Use it to taste.
How to Make an Ensalada de Coditos or Macaroni Salad
Scroll down to the recipe card to see detailed step-by-step instructions.
You can make this salad in less than 15 minutes and chill it in the refrigerator until right before serving. How easy is that?
- Cook the elbow macaroni in boiling salted water according to the instructions on the package. Drain and set aside until it is completely cooled.
- In the meantime, chop the celery, pineapple, and ham into small pieces and grate the carrot.
- In a medium-sized bowl, whisk the mayonnaise, pineapple juice, heavy cream, onion, sugar, and salt.
- Place the cooled cooked macaroni in a large bowl along with the celery, carrot, pineapple, and ham. Fold in the dressing until everything is evenly coated. Cover it and refrigerate it for at least a couple of hours before serving.
Watch the Reel
📝 Diana’s Notes
- Try using heavy cream in the dressing so that it is silky and smooth and not too watery.
- Make sure the pasta is completely cool before adding the dressing. I recommend rinsing it under cold water to stop the cooking process. Warm pasta will make the dressing too runny, making it difficult to adhere.
- To make a healthier version of this recipe, can add lean protein like chicken, tuna, and boiled eggs. You can also add more vegetables, and make the dressing with light mayonnaise or plain Greek Yogurt.
- You can definitely make this macaroni salad ahead of time! Just refrigerate it for at least 2 hours before serving, or even better, overnight, since the flavors get even more delicious the next day.
What is the difference between ensalada de coditos and macaroni salad?
The difference is mainly in the ingredients that you use to make it, and to be quite honest, it also depends on the region or country where you are actually making it. In Mexico, for example, it is usually made with jalapeños, roasted peppers, corn, and Mexican crema. In Puerto Rico, they like to make it with ham, yellow mustard, boiled eggs, and bell peppers. And in Colombia, where we call it “ensalada fría” (cold salad), we love to add tuna, boiled eggs, peas, and carrots.
What is the best mayonnaise for making ensalada de coditos or macaroni salad?
Using a creamy, full-fat mayonnaise will give you the best flavor. However, you can use light mayo or a mix of light mayo and plain Greek yogurt for a lighter option. Miracle Whip can also be used to make the dressing, but make sure you taste it before adding any seasonings, since it is already made with added ingredients like spices, sugar, and mustard.
How do I prevent my ensalada de coditos or macaroni salad from drying out?
I usually see this happening when the dressing is too thick, which is the reason why I add heavy cream to it. You can also reserve a small amount of dressing and then add it to the chilled macaroni salad right before serving to make it less dry.
How can I store leftover ensalada de coditos or macaroni salad?
A macaroni salad will last about 3 to 5 days in the fridge when stored in an airtight container. Give it a quick stir before serving, and if it seems a bit dry, just add a spoonful of mayo.
Freezing macaroni salad is not recommended, since the mayonnaise tends to separate when thawed, making the salad runny and less tasty.
Tools Needed For an Ensalada de Coditos or Macaroni Salad
Discover Diana’s favorite kitchen essentials and cooking gear!
- This ensalada de coditos recipe is made with just ½ pound of elbow macaroni, which serves about 8–10 servings. A medium-sized pot is the perfect size for boiling this amount of pasta.
- I also highly recommend using different-sized bowls for whisking the dressing and tossing the cooked macaroni with all of the other ingredients.
- Using different-sized spatulas is always handy for folding in the dressing and serving the salad.
Other Amazing Side Dish Recipes
- Italian Pasta Salad
- Easy Watermelon Cucumber Recipe
- Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
- The Best Cornbread Recipe
- Easy Air Fryer Broccoli
- Glazed Carrots
Did you make this recipe?
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Ensalada de Coditos (Easy Macaroni Salad)
Ingredients
For the Salad
- ½ lb (227g) uncooked elbow macaroni
- Water (to cook the pasta)
- 2 celery ribs, diced
- 1 medium-sized carrot, finely grated
- 1 cup (165g) pineapple, diced
- ¾ – 1 cup (100-134g) cooked ham, diced
For the Dressing
- 1 cup (221g) full-fat mayonnaise**
- ¼ cup (59ml) heavy cream***
- 1½ tablespoons pineapple juice (or apple cider vinegar)
- ½ teaspoon onion powder (or 2 tablespoons of grated white or yellow onion)
- 1 teaspoon white sugar or to taste (optional)
- Salt to taste
Instructions
- Bring a medium-sized pot of salted water to a boil and cook the elbow macaroni according to the instructions on the package. Once the pasta is cooked, drain it well and let it cool completely.
- In the meantime, chop the celery sticks, pineapple, and ham, and also grate the carrot.
- To make the dressing: In a medium bowl, whisk the mayonnaise, heavy cream, pineapple juice, onion, sugar (if using), and salt.
- Place the cooled pasta in a large serving bowl, add the celery, carrot, pineapple, and ham, and then fold in the dressing until everything is well coated. Season with more salt and sugar, if needed. Cover and refrigerate for at least 2 hours, preferably overnight, before serving.
Video
Notes
- * Using canned pineapple slices or chunks is a lifesaver! Additionally, you can use the pineapple juice that comes in the can to make the dressing.
- ** Use full-fat mayonnaise for the best flavor. Light mayo, or a mix of light mayo and plain Greek yogurt, is great for a lighter option.
- *** Heavy cream makes the dressing smooth and silky. Using full-fat milk is also an option, but in that case, I suggest you add more mayonnaise to get the best flavor.
- Chopped ham is easily found at most grocery stores, but you can also dice slices of thick ham for this recipe.
This post was originally published on March 30, 2018, and it has since been updated with more information and new photos. The recipe itself has additional changes as well. If you want to see the first version of this recipe, just send me an email, and I will gladly send it to your inbox!
Hello! I so love this salad!
Cuál es la crema espesa??
Es crema de leche o la que en EE.UU. se consigue como heavy cream o whipping cream.