Ensalada de Coditos (Mexican Pasta Salad)

Jump to Recipe

Ensalada de Coditos is a simple, creamy Mexican pasta salad that’s a must-have at gatherings. Think tender pasta, fresh veggies, and protein all tossed in a zesty, lime-kissed dressing.

This post contains affiliate links.

This cold salad is super easy to make and pairs perfectly with dishes like barbacoa, hearty stews, or crispy taquitos. You’ll even spot it in the cold salad section of many taquerías—delicious as a side to tacos.

My Personal Tweaks to Ensalada de Coditos

As a type 1 diabetic, I choose chickpea pasta—Banza is my go-to because it works well in this recipe and fits my needs.

I also prefer avocado oil-based mayonnaise, opting for ingredients I feel good about. This mayonnaise is from Chosen Foods, a staple in my kitchen.

Lastly, I switched to a lighter protein choice—turkey ham. It’s a great addition because it’s flavorful and tender. The kind I use is from Applegate, which I really appreciate because it has no added sugar or hard-to-pronounce ingredients.

These small adjustments make the dish feel just right for me!

Ingredients 

Whether you choose chickpea or regular pasta, it adds heartiness to the salad and absorbs the dressing’s flavors perfectly.

Red onion adds a crisp, sweet flavor and vibrant color that makes any dish stand out.

Jalapeños add a mild heat and grassy flavor, while red bell peppers bring a sweet taste due to their ripeness. Together, they balance each other perfectly. 

Frozen mixed vegetables are a great time-saver, adding color, texture, and heartiness to dishes while keeping them light and fresh. They often taste better than canned vegetables because they’re frozen at their peak freshness. 

Turkey ham is a leaner, lighter choice compared to pork ham, which has a richer, fattier texture and more savory flavor. Pork ham is great for those who prefer a more indulgent protein.

Mayonnaise and crema mexicana not only enhance the flavor of Ensalada de Coditos, but also contribute to its creamy, rich texture, keeping the salad moist and flavorful.

Dijon mustard is tangy, sharp, and has a slight kick that adds depth to dressings. 

Ground garlic is milder than fresh garlic but still carries pronounced, nutty garlic tones.

Lime zest and juice add bright, citrusy notes to dishes, bringing a fresh, tangy kick that opens up the flavors. 

How to Make Ensalada de Coditos 

Bring a large pot of water to a boil, adding about 2 tablespoons of kosher salt. Add the pasta, reduce the heat to a simmer, and cook according to the package instructions until tender but not mushy. 

Drain the pasta and rinse it under cold water to stop the cooking process, ensuring it cools completely. Shake off excess water, then drizzle with a little oil to prevent sticking.

In a large bowl, combine the red onion, peppers, mixed veggies, ham, and drained, cooled pasta. Set aside briefly.

In a small bowl, whisk together the dressing ingredients until smooth and well combined.

Pour over the large bowl of pasta and mix gently until everything is evenly coated. Taste and adjust salt if needed.

Chill the salad in the refrigerator for 30 minutes to let the flavors meld before serving.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Ensalada de Coditos.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

If you enjoyed the video, subscribe to my YouTube channel and click the bell icon to receive notifications whenever we post a brand new video.

Thank you for your support!

Variations on Ensalada de Coditos

Since this salad is so versatile, you can easily make a few adjustments to suit your needs. Here are some ideas:

Protein

Chicken Ham: If you’re looking for a lighter protein, chicken ham is a great option. It adds a savory, tender texture without being too heavy.

Crema Mexicana

Sour Cream: If you don’t have crema mexicana, sour cream works well as a substitute. Just reduce the amount of lime juice, since sour cream is already tangy. Add lime juice to taste for balance.

Lime

Lemon: If you prefer a sweeter, less tart flavor, lemon zest and juice can replace lime.

Veggies

Red Onion: Swap red onion for green onions or even white onion. 

Additional Veggies: You can complement the salad with celery for crunch or roasted poblanos for a smoky, mild heat.

Leafy Greens: Add some leafy greens, like spinach or kale, for an extra pop of color and nutrients. Just chop them into bite-sized pieces and mix them in.

Make-Ahead

This pasta salad can be made a day ahead and stored in the refrigerator until it’s time to serve. The flavors will meld together overnight, making it even more delicious. Just give it a good stir before serving to redistribute the dressing and ingredients.

If you’re adding kale or spinach, toss them in right before serving to keep them fresh and vibrant.

Serving Suggestions: 

• Barbacoa
• Tacos al Vapor
• Taquitos Dorados 
• Chile Colorado
• Chile Verde
• Chiles Rellenos Wrapped in Chicken

How to Store

Ensalada de Coditos can be stored in the refrigerator, tightly covered in an airtight container, for 3-4 days. 

However, it doesn’t freeze well due to the creamy texture and fresh ingredients.

Other Salad Recipes:

• Ensalada de Pollo (chicken)
• Mexican Chopped Salad
• Potato Salad
• Lentil Salad
• Bean Salad