Description
Macaroni Coleslaw Salad combines creamy dressing, tender pasta, and crisp vegetables into one refreshing side dish that works for potlucks and cookouts.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 2 cups English cucumber, sliced into half moons
- 1 green bell pepper, finely diced
- 2 stalks celery, finely diced
- 1/2 large red onion, finely diced
- 1 (14–16 ounce) package coleslaw mix
- 1 1/2 cups mayonnaise
- 1/4 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil macaroni in salted water until al dente, then drain and rinse under cool water and let cool completely.
- Whisk mayonnaise, sugar, vinegar, garlic powder, lemon juice, salt, and pepper in a bowl and chill.
- Slice cucumbers and finely dice green pepper, celery, and red onion.
- Add cooled macaroni to a large bowl with coleslaw mix and vegetables.
- Pour dressing over salad and toss until evenly coated.
- Cover and chill for 30 to 60 minutes before serving.
- Toss again, adjust seasoning, and serve chilled.
Notes
- Use store-bought coleslaw mix with shredded cabbage and carrots.
- Reduce sugar if you prefer a less sweet dressing.
- Store salad and dressing separately if preparing ahead.
- Once dressed, enjoy the salad the same day.
- Prep Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 7g
- Sodium: 248mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 11mg