Ensalada de coditos was a classic at my family's get-togethers growing up. It is a macaroni pasta salad that is best served cold and makes the perfect side dish for carne asada, sandwichon, even a Thanksgiving turkey. This macaroni salad is now a go-to of mine for potlucks with my own friends. I recently made a large batch for a few friends during a cabin getaway, and my friends devoured it -- asking why I had never made it before.
My ensalada de macaroni recipe contains elbow macaroni, ham, mayonnaise, celery, and pineapple for a wonderful fusion of flavors! You can adjust the creaminess by adding or limiting the amount of mayo you use. You can also opt to replace the pineapple with apple, or just leave the fruit out altogether. However you decide to make this Mexican macaroni salad with ham, it'll be a hit with your loved ones!
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Learn how to make macaroni salad with mayo, ham, celery, and pineapple.
Bring water and salt to a boil. Add elbow macaroni and boil for 10 minutes. Drain and allow to cool.
While the macaroni cools, chop your celery, ham, and pineapple into small pieces.
In a large mixing bowl, add macaroni, celery, ham, pineapple, and mayonnaise. Mix.
Refrigerate your macaroni salad for 1-2 hours.
Serve cold and enjoy!