This delightful Macaroni Coleslaw is a refreshing twist on the classic coleslaw, combining the creamy texture of macaroni with the crunchy freshness of coleslaw. It’s the perfect side dish for barbecues, picnics, or potlucks, offering a satisfying blend of flavors and textures. The tangy dressing, sweet vegetables, and tender pasta create a harmonious balance that’s both comforting and light. This dish is not only delicious but also easy to prepare, making it an ideal choice for feeding a crowd or enjoying as a quick and tasty meal on its own.
Ingredients:
- 2 cups elbow macaroni, uncooked
- 4 cups shredded coleslaw mix (cabbage and carrots)
- 1 small red onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup celery, finely chopped
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper, to taste
Instructions:
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and well combined.
- Combine the ingredients: Add the cooled macaroni, shredded coleslaw mix, red onion, green bell pepper, red bell pepper, and celery to the bowl with the dressing. Gently toss until all the ingredients are evenly coated with the dressing.
- Chill the coleslaw: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Serve: Give the coleslaw a quick stir before serving. Adjust seasoning with additional salt and pepper if needed. Serve cold and enjoy!
This Macaroni Coleslaw is best enjoyed cold and can be stored in the refrigerator for up to 3 days.
