Macaroni Coleslaw Salad

A nice sweet & tart dressing for this Macaroni Coleslaw Salad. This side dish is so awesome I think this is the only one I will ever make again!

Macaroni Coleslaw Salad

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.

macaroni coleslaw salad

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.

macaroni coleslaw salad

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 and you make it just like regular pasta.

macaroni coleslaw salad

When making pasta, it’s important to cook the pasta al dente to ensure to best texture possible. If you are not familiar with the term “al dente”, it means cooking the pasta so it’s still chewy and firm and that it will hold its shape when the sauce is added to it.

macaroni coleslaw salad

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.

macaroni coleslaw salad

You will need the following ingredients to make this Macaroni Coleslaw Salad recipe (see recipe card for quantities): Pasta, 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.

  1. Bring a pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain and rinse macaroni in cold water and then transfer to a large serving bowl.
  2. Add a tablespoon of apple cider vinegar to the pasta and toss.
  3. Chop the cucumbers and green pepper and add to the pasta. 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.
  4. Add all of the dressing ingredients to a small mixing bowl. Whisk to combine. Pour the dressing over the pasta mixture and toss until everything is well coated.
  5. Cover the bowl tightly and refrigerate for at least 1 hour before serving.

Printable Recipe Card

Macaroni Coleslaw Salad

Macaroni Coleslaw Salad

A nice sweet & tart dressing for this Macaroni Coleslaw Salad. This side dish is so awesome I think this is the only one I will make again.
4.25 from 4 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course Salads, Side Dish
Cuisine American
Servings 16
Calories 236 kcal

Equipment

  • Saucepan
  • Bowl for Mixing

Ingredients
 

  • 2 Cups Pasta
  • 1 Tbsp Apple Cider Vinegar
  • 2 Cucumbers, diced
  • 1 Green Bell Pepper, diced
  • 3 Celery Stick, diced
  • 1 small Red Onion, diced
  • 14 oz Coleslaw Mix
DRESSING
  • 1 ½ Cups Mayonnaise
  • ¼ Cup White Sugar
  • ¼ Cup Apple Cider Vinegar
  • ½ Tsp Salt
  • ¼ Tsp Ground Black Pepper
  • ½ Tsp Garlic Powder
  • 1 Tbsp 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

→ Let the salad sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
→ Contrary to popular belief, a whole head of celery is called a stalk and a single “stick” from the stalk is called a rib. Since most call a rib of celery “stalk”, I use the term Celery Stick to try and avoid any confusion.

Nutrition

Calories: 236kcalCarbohydrates: 19gProtein: 3gFat: 16gSaturated Fat: 2gCholesterol: 8mgSodium: 213mgPotassium: 162mgFiber: 1gSugar: 5gVitamin A: 95IUVitamin C: 17.2mgCalcium: 23mgIron: 0.5mg

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.

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2 Comments

  1. Sharon says:

    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.

    1. Thanks for the feedback!

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