Mexican macaroni salad is a real dish named ensalada de coditos and it’s beyond amazing. Bring this to the next cookout and blow peoples minds!

You’ll need these ingredients first

Macaroni Noodles
Cubed Ham
Pineapple (canned or fresh)
Carrot
Picked Jalapeños
Mexican Crema
Mayonnaise
Corn
Salt & Black Pepper

Helpful tips before starting the recipe

In this Mexican macaroni salad recipe I used canned crushed pineapple. The reason is the tiny bits of pineapple were all through the salad. If you use fresh or cubed there will be chunks but that will come to personal preference.
Many people ask can they make a salad ahead of time. This is the perfect salad for that because the macaroni adopts the flavors the longer it sits.
You can use canned corn if you can not find fresh corn on the cob. To add more flavor, toast the corn in a dry pan on low heat for about 5 minutes to release some of the sugars in the corn before adding into the salad.

Storing the recipe

When there are leftovers this salad will keep about 4 days in the refrigerator. For storing, cover the bowl with a lid or plastic wrap when ready to store in the refrigerator. This is not a recipe to be frozen.

What to serve with Mexican macaroni salad?

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Mexican Macaroni Salad

Mexican macaroni salad is a real dish named ensalada de coditos and it's beyond amazing. Bring this to the next cookout and blow peoples minds!

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Course: Salad

Cuisine: Mexican

Keyword: Mexican Macaroni Salad

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serving

Calories: 237kcal

Ingredients

1.5 cup macaroni dry
1/2 cup cubed ham
1/2 cup corn 1 cob of corn
1 cup crushed pineapple drained
1 cup pickled jalapeño chopped
1 carrot minced
salt & black pepper to taste

Dressing

1/2 cup mayonnaise
1/2 cup Mexican crema
3 tablespoon juice from jar of jalapeños
1 teaspoon apple cider vinegar

Instructions

To start, make the macaroni per instructions of the box. While the macaroni noodles are cooking prep all the ingredients. Chop the carrots finely and chop the jalapeños.
In a bowl, add mayo, the Mexican crema, apple cider vinegar and jalapeño juice from the jar. Give this a good mix to combine everything.
Once macaroni is finish cooking rinse with cold water so you can jump straight into making the salad. In a large bowl add all of the ingredients.
Now, add the dressing and gradually add in salt and pepper to taste.
You can cover the bowl for later or serve immediately. This salad is wonderful later or the next day when the flavors have had time to come together.