Looking for a great salad to share at your next barbecue or family get together? Try this easy macaroni coleslaw for a crowd!
It is unbelieveable that is it May already! Not long from now it will be Memorial Day weekend and I know that everyone is looking for an awesome salad to add to their barbecue menu. This is a fantastic potluck salad. I’ve combined to classic salads, macaroni salad and coleslaw. You’ll love the flavor. You’ll love how beautifully colorful it is. And best of all this makes enough for a crowd!
While the pasta boils, prepare the dressing and get all the vegetables sliced, chopped and ready.
Once the pasta is done, drain, and cool with cold water until it is completely cooled. Stir the vegetables and pasta together.
Pour the dressing over and mix well. Refrigerate for at least 4 hours before serving. I like to give this a good stir after it has been in the fridge for a couple of hours just to make sure the dressing is mixed in really well.
Makes 14-16 servings
- 1 1/2 Cups Ditalini Pasta
- 4 Cups thinly sliced Green Cabbage (about 1/2 a small head)
- 4 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)
- 2 Cups Mayonnaise
- 1/2 Cup Sugar
- 6 Tbs. Apple Cider Vinegar
- 1/2 tsp Salt
- 1/4 tsp White Pepper
Cook the ditalini pasta according to package instructions. Once done, drain and rinse in cold water until the pasta is no longer warm.
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.
Prepare the dressing by mixing all the dressing ingredients together.
Stir the cooked pasta in with the vegetables. Pour the dressing over the top and mix into the vegetables and pasta well.
Cover the bowl tightly and place in the fridge to chill for at least 4 hours. Restir the salad before serving.