About This Recipe
This Mexican pasta salad (known in Spanish as ensalada de coditos) is a creamy, tangy, and slightly spicy dish that’s perfect for BBQs, potlucks, taco nights, or a make-ahead lunch. I love it, it is so nostalgic!
Instead of a plain mayonnaise base or a mayonnaise–Mexican Crema, as some families do, my recipe blends pickled jalapeños and their brine into the dressing for a bold flavor that balances perfectly with sweet carrots, crisp celery, fresh peas, and protein-packed chickpeas.
This recipe is inspired by ensalada fría de coditos con atún or jamón, which you’ll see at Mexican parties, but with a modern twist that makes it both authentic and customizable.
Why You’ll Love This Recipe
- Bold and flavorful – The creamy jalapeño dressing adds just the right kick.
- Make-ahead friendly – Tastes even better after a night in the fridge.
- High-protein and filling – Thanks to chickpeas.
- Perfect for gatherings – Serves a crowd and goes with almost anything.
Ingredient Notes
- Elbow pasta (coditos) – Cook al dente so it holds up in the salad.
- Mayonnaise – Gives the salad its creamy texture; vegan mayo works too.
- Mexican pickled jalapeños – Adds tangy heat without overpowering spice.
- Pickled jalapeño juice – Brings acidity and depth to the dressing.
- Onion, celery, carrots – For freshness and crunch.
- Chickpeas – Adds plant-based protein.
- Frozen peas – Bright color and natural sweetness.
- Kosher salt – Enhances all flavors.
How to Make Mexican Pasta Salad
- Cook the pasta – Boil salted water, add elbow pasta, and cook until al dente. Drain well.
- Make the creamy jalapeño dressing – In a blender, combine mayonnaise, chopped pickled jalapeños, jalapeño juice, and salt. Blend until smooth and creamy.
- Prep the vegetables – In a large mixing bowl, add onion, celery, carrots, and chickpeas.
- Add pasta and peas – Place frozen peas in the bowl and pour the hot pasta over them to thaw.
- Combine – Pour the dressing over the pasta mixture and toss gently until evenly coated.
- Chill – Refrigerate at least 30 minutes before serving for best flavor.
Place frozen peas in the bowl and pour the hot pasta over them to thaw.
Variations
- Extra protein – Add shredded chicken, diced ham or canned tuna.
- Spicy kick – Blend in MORE pickled peppers for extra heat.
- Vegan option – Use vegan mayo and confirm jalapeños are vegan-friendly.
Serving Ideas
- Serve with grilled meats, roasted chicken, or BBQ ribs.
- Include as a side for tacos or tortas.
- Enjoy on its own as a light summer lunch.
Home Cook to Home Cook Tips
- Don’t overcook pasta—it will get mushy after mixing with the dressing.
- Always chill before serving; it allows flavors to meld.
- Store in the fridge for up to 3 days in an airtight container.
Mexican Macaroni Salad with Chickpeas and Creamy Pickled Jalapeño Dressing
Equipment
Ingredients
- ½ lb elbow pasta coditos
- 3 heaping tbsp mayonnaise regular or vegan
- 3 tbsp Mexican pickled jalapeños chopped
- 1 tbsp pickled jalapeño juice
- ¼ onion finely diced
- 2 celery sticks finely diced
- 2 carrots finely diced
- 1 15 oz can chickpeas, drained and rinsed
- ¾ cup frozen peas
- 1 –2 tsp kosher salt to taste
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Cook elbow pasta according to package directions until al dente. Drain well.
- Make the dressing – In a blender or food processor, combine mayonnaise, chopped jalapeños, jalapeño juice, and salt. Blend until smooth.
- Mix the vegetables – In a large mixing bowl, add onion, celery, carrots, and chickpeas.
- Add pasta and peas – Place frozen peas in the bowl and pour the hot pasta over them to thaw.
- Combine – Add the dressing to the bowl and mix gently until everything is well coated.
- Chill and serve – Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- For extra spice, add more jalapeños.
- Store in an airtight container in the fridge for up to 3 days. Not freezer-friendly.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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