Macaroni Coleslaw Salad Recipe

5 from 1 vote

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!

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Keyword: creamy coleslaw recipe, macaroni coleslaw, macaroni salad

Servings: serving

Calories: 163kcal

Author: Mindee

Cost: 15

Ingredients

Dressing

¾ Cups Mayonnaise
2 ½ Tbs Sugar
⅛ Cup Apple Cider Vinegar
¼ teaspoon Salt
¼ teaspoon White Pepper

Salad

¾ Cup Ditalini Pasta
1 ½ Cups Green Cabbage thinly sliced
1 ½ Cups Red Cabbage thinly sliced
½ Cucumber
¾ Cup Matchstick cut Carrots
2 Stalks Celery
6 Green Onions
½ Cup Frozen Peas (no need to thaw)
⅓ Cup Green Bell Pepper chopped up

Instructions

Prepare the dressing by whisking the mayo, sugar, apple cider vinegar, salt, and pepper together.
Set aside.
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.
Toss the cabbage, cucumbers, carrots, celery, green onions, and frozen peas together in a large bowl.
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.

Notes

This salad is great to make ahead. It's good for 3-4 days after preparing!

Nutrition