Macaroni Coleslaw Salad

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Two classic salads, macaroni salad and coleslaw all in one with a creamy dressing! A quick and easy recipe that will be perfect for your next potluck!

Spring is in the air!  I can feel it!  And with that comes potlucks, holiday gatherings, neighborhood barbecues and many other events you may need to bring a side or salad to share, right?  This Macaroni Coleslaw Salad in the perfect blend of two classic salads.  Can’t decide between macaroni salad or coleslaw?  Now you can have both!  How great is that! This recipe is really easy and you’ll be surprised how tasty it is!

How to make:

1. Cook the ditalini pasta according to package instructions.  Once done, drain and rinse in cold water until the pasta is no longer warm.
2. While the pasta is cooking, thinly slice the cabbages, celery and green onions. Peel and chop up the cucumber.  Stir the cabbage, cucumbers, carrots, celery, green onions, and frozen peas together in large bowl.
3. Prepare the dressing by mixing all the dressing ingredients together.
4. Stir the cooked pasta in with the vegetables.  Pour the dressing over the top and mix into the vegetables and pasta well.
5. Cover the bowl tightly and place in the fridge to chill for at least 4 hours.  Re-stir the salad before serving.

What to serve with this salad:

Grilled meats like this Marinated Chicken or even some Sloppy Joes!  It’s also great served along side other salads like Fluffy Lemon Jello Salad or Broccoli Ranch Cashew Salad.

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Macaroni Coleslaw Salad Recipe

• Author: Mindee
• Prep Time: 15 minutes (not including chilling time)
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10-12 Servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American

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Description

Two classic salads, macaroni salad and coleslaw all in one with a creamy dressing! A quick and easy recipe that will be perfect for your next potluck!

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Scale 1x2x3x

Ingredients

• 1  Cup Ditalini Pasta
• 3 Cups thinly sliced Green Cabbage ((about 1/2 a small head))
• 3 Cups thinly sliced Red Cabbage ((about 1/2 a small head))
• 1 Cucumber
• 1 Cup Matchstick cut Carrots
• 2 Stalks Celery
• 6 Green Onions
• 1 Cup Frozen Peas ((no need to thaw))
• 3/4 Cup Green Bell Pepper, chopped up

Dressing

• 1 1/2 Cups Mayonnaise
• 1/3 Cup Sugar
• 1/4 Cup Apple Cider Vinegar
• 1/2 tsp Salt
• 1/4 tsp White Pepper

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Instructions

1. Cook the ditalini pasta according to package instructions.  Once done, drain and rinse in cold water until the pasta is no longer warm.
2. While the pasta is cooking, thinly slice the cabbages, celery and green onions. Peel and chop up the cucumber.  Stir the cabbage, cucumbers, carrots, celery, green onions, and frozen peas together in large bowl.
3. Prepare the dressing by mixing all the dressing ingredients together.
4. Stir the cooked pasta in with the vegetables.  Pour the dressing over the top and mix into the vegetables and pasta well.
5. Cover the bowl tightly and place in the fridge to chill for at least 4 hours.  Restir the salad before serving.

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Notes

This does make a good size salad, so if you want less feel free to cut the recipe in half.

Keywords: coleslaw, macaroni salad

Adapted from Taste of Home’s Macaroni Coleslaw.

Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.