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    Home » Recipes » Salad Recipes

    Macaroni Coleslaw Salad

    Published on October 15, 2017 - Updated on April 8, 2022 by Chef Rodney - 2 Comments - This post may contain affiliate links.

    181 shares
    Jump to Recipe
    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!
    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.

    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.

    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:

    • Copycat KFC Coleslaw
    • Copycat Chick-fil-A Coleslaw
    • Creamy Ranch Macaroni Salad
    • Mexican Coleslaw
    • Copycat St-Hubert Creamy Coleslaw

    📋 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

    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 I will ever make
    4.25 from 4 votes
    Print Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Salads, Side Dish
    Cuisine American
    Servings 16
    Calories 236 kcal

    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
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    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

    → 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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    Reader Interactions

    2 Comments

    1. Sharon

      November 10, 2019 at 10:02 am

      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.

      Reply
      • Chef Rodney

        November 10, 2019 at 10:51 am

        Thanks for the feedback!

        Reply

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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