This Macaroni Coleslaw Salad is the perfect side dish for chicken wings or ribs. If you are bored with the usual coleslaw or pasta salad recipes, then give this one a shot.
It's seriously the best of both worlds! Nice and creamy with a bunch of crunchy vegetables. Yummy! The first time I made this salad was for a July 4th family get together. I decided to use tri-color pasta to make it look a little more festive.
We all know we eat with our eyes. If you've never used colored pasta before, don't worry, it doesn't taste much different (if at all) than regular pasta noodles.
As with most of the recipes on this blog, this one is pretty simple to make but make sure you let it sit in the fridge for at least one hour before serving so the flavors can meld together. Don't rush it! It's worth the extra time.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Macaroni Coleslaw Salad recipe (see recipe card for quantities): Macaroni, Apple Cider Vinegar, Cucumbers, Green Bell Pepper, Celery Stalks, Red Onion, Coleslaw Mix, Mayonnaise, White Sugar, Salt, Ground Black Pepper, Garlic Powder and Lemon Juice.
🥣 How to Make Macaroni Coleslaw Salad
Bring a pot of salted water to a boil. Cook the macaroni al dente according to package directions. Drain and rinse macaroni in cold water and then transfer to a large serving bowl.
Add a tablespoon of apple cider vinegar to the macaroni and toss.
Chop the cucumbers and green pepper and add to the macaroni. Toss until well combined. Finely chop the celery and red onion and add to the bowl. Add in the coleslaw mix and toss to combine.
Add all of the dressing ingredients to a small mixing bowl. Whisk to combine. Pour the dressing over the macaroni mixture and toss until everything is well coated.
Cover the bowl tightly and refrigerate for at least 1 hour before serving.
Macaroni Coleslaw Salad
Ingredients
- 2 Cups Uncooked Macaroni
- 1 tablespoon Apple Cider Vinegar
- 2 Cucumber(s)
- 1 Green Bell Pepper
- 3 Celery Sticks
- 1 Red Onion
- 14 oz Coleslaw Mix
DRESSING
- 1 ½ Cups Mayonnaise
- ¼ Cup White Sugar
- ¼ Cup Apple Cider Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Garlic Powder
- 1 tablespoon Fresh Lemon Juice
Instructions
- Bring a pot of salted water to a boil. Cook the macaroni al dente according to package directions. Drain and rinse macaroni in cold water and then transfer to a large serving bowl.
- Add a tablespoon of apple cider vinegar to the macaroni and toss.
- Chop the cucumbers and green pepper and add to the macaroni. Toss until well combined. Finely chop the celery and red onion and add to the bowl. Add in the coleslaw mix and toss to combine.
- Add all of the dressing ingredients to a small mixing bowl. Whisk to combine. Pour the dressing over the macaroni mixture and toss until everything is well coated.
- Cover the bowl tightly and refrigerate for at least 1 hour before serving.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
I made this recipe for a family gathering on our Canadian thanksgiving. It was a real hit and was asked for the recipe. It was delicious. Will certainly make it again.
Chef Rodney
Thanks for the feedback!