Creamy Puerto Rican Macaroni Salad (Ensalada de Coditos)

This creamy Puerto Rican macaroni salad, or ensalada de coditos, is the side dish that disappears first at every party. Tender elbow pasta, salty ham, sweet peas, and sharp cheddar get coated in a tangy, lightly sweetened dressing that tastes like a cookout on a warm day.

It comes together with a handful of pantry staples, and you can make it the night before so the flavors really come together. If you need a reliable crowd-pleaser that holds up well in the fridge, this is the one.

Why This Macaroni Salad Always Works

The dressing is the real star. A blend of mayonnaise and evaporated milk keeps it creamy without being heavy, and just a little sugar and vinegar give it that signature Puerto Rican tang. The ham and cheese make it feel substantial, while the peas and pimentos add pops of color and crunch.

I keep coming back to this version because it tastes even better the next day, which means less work on the day of the party. It is the kind of recipe you can count on when you need a side dish that everyone fights over.

Ingredients

• 1 lb elbow macaroni: classic shape that holds the dressing
• 1 cup mayonnaise: use full-fat for the creamiest texture
• ½ cup evaporated milk: not sweetened condensed milk
• 2 tbsp granulated sugar: rounds out the tang
• 2 tbsp white vinegar: or apple cider vinegar
• 1 tsp salt: plus more for the pasta water
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 cup diced cooked ham: about a 6 oz ham steak or leftover holiday ham
• 1 cup frozen peas: thawed under cool water, no need to cook
• ⅓ cup diced pimentos: (roasted red peppers), drained
• ½ cup finely diced sweet onion: such as Vidalia
• ½ cup diced celery: for a fresh crunch
• 1 cup cubed sharp cheddar cheese: cut into small ¼-inch cubes

Variations / Substitutions

• Ham: swap in diced turkey ham or cut-up Spam for a saltier twist.
• Peas: corn kernels or shelled edamame work well.
• Cheese: Monterey Jack or Colby Jack gives a milder bite.
• Dairy-free: use vegan mayo and full-fat canned coconut milk in place of evaporated milk.
• Add hard-boiled eggs: fold in 2 to 3 chopped eggs for extra richness.

If you love this salad, you might also enjoy a creamy Classic Potato Salad.

How To Make Puerto Rican Macaroni Salad

Step 1: Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the 1 lb elbow macaroni and cook until just tender, about 7 to 8 minutes, stirring once or twice so the pasta does not stick.

Drain the macaroni well, then rinse it under cold running water for about 30 seconds until the pasta feels cool to the touch. This stops the cooking and washes off extra starch, so the salad stays creamy instead of gummy.

Step 2: Whisk the Dressing

While the pasta drains, make the dressing. In a large mixing bowl, combine 1 cup mayonnaise, ½ cup evaporated milk, 2 tbsp sugar, 2 tbsp vinegar, 1 tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper. Whisk for about 1 minute until the sugar dissolves and the mixture looks smooth and pale yellow.

Give it a quick taste and adjust the salt or vinegar if you want it a little punchier. The dressing will season the entire salad, so it should be nicely balanced at this stage.

Step 3: Toss Everything Together

Add the cooled macaroni to the bowl with the dressing. Pile on the diced ham, thawed peas, diced pimentos, sweet onion, celery, and cubed cheese. Use a big spoon or rubber spatula to gently fold everything together until every piece of pasta is coated and the mix-ins are distributed.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight. The pasta will soak up some of the dressing as it chills, which is what makes the salad so flavorful.

Step 4: Finish and Serve

When you are ready to serve, take the bowl out of the fridge and give the salad a good stir. If it looks a little dry after chilling, stir in a couple of tablespoons of evaporated milk to bring back the creamy consistency. Transfer to a serving bowl, scatter a few extra pimento strips on top for a pop of color, and serve it cold.

A Few Tips Before You Start

• Cook the pasta just until tender. Overcooked macaroni turns mushy once it sits in the dressing.
• Rinse the pasta with cold water right after draining. It stops the cooking instantly and keeps the salad from becoming starchy.
• For the best flavor, let the salad chill for at least 2 hours, but overnight is even better. This is a great make-ahead dish.
• If the salad seems dry the next day, stir in a small splash of evaporated milk or mayo to loosen it back up. The pasta absorbs a lot of liquid as it sits.
• Cut the cheese and ham into small, uniform cubes (about ¼ inch) so you get a little bit of everything in each bite.

Storing Leftovers

• Refrigerate: Transfer leftovers to an airtight container and keep in the fridge for up to 3 days.
• Before serving again: Stir the salad well and add a splash of evaporated milk if it has thickened too much. Do not freeze; the dressing will separate.

What Goes Well With This Macaroni Salad

This creamy salad is a natural partner for grilled chicken thighs or a slow-roasted pernil. The tangy dressing cuts through the richness of the meat. It also works beautifully next to a simple burger or hot dog at a summer cookout.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, but elbow macaroni is the most traditional because the little tubes catch the dressing well. Rotini or shells also work.

Can I make this salad ahead of time?

Absolutely. It actually tastes better when made a day in advance. Just keep it covered in the fridge and stir in a little extra evaporated milk before serving if needed.

Can I use light mayo or low-fat ingredients?

You can, but the salad will lose some of its signature creaminess. Full-fat mayo and evaporated milk give it the velvety texture that makes it so good.

Is this recipe gluten-free?

The dressing is gluten-free on its own, so simply swap in your favorite gluten-free elbow pasta. Cook it according to the package directions, then proceed with the recipe.

Puerto Rican Macaroni Salad Recipe

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 lb elbow macaroni
• 1 cup mayonnaise
• ½ cup evaporated milk
• 2 tbsp granulated sugar
• 2 tbsp white vinegar
• 1 tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 cup diced cooked ham
• 1 cup frozen peas, thawed
• ⅓ cup diced pimentos, drained
• ½ cup finely diced sweet onion
• ½ cup diced celery
• 1 cup cubed sharp cheddar cheese

Method

 

1. Cook macaroni in boiling salted water for 7-8 minutes until tender. Drain and rinse with cold water.
2. In a large bowl, whisk together mayo, evaporated milk, sugar, vinegar, salt, garlic powder, and pepper until smooth.
3. Add cooled pasta, ham, peas, pimentos, onion, celery, and cheese. Toss until evenly coated. Cover and refrigerate for at least 2 hours.
4. Before serving, stir salad and add a splash of evaporated milk if it seems dry. Transfer to a bowl, garnish with pimentos, and serve cold.

Notes

Chilling is key for the best flavor. Let the salad rest for at least 2 hours, but overnight is even better. Stir well and add a little more evaporated milk after chilling to loosen the dressing.