Description
A creamy, tangy fusion of coleslaw and macaroni salad with tender pasta, crisp veggies, and a zesty dressing, perfect for picnics and potlucks.
Ingredients
12 oz elbow macaroni
4 cups coleslaw mix (finely shredded cabbage and carrots)
1 red bell pepper, diced
1 cup celery, chopped
1/2 cup red onion, finely chopped
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 tbsp apple cider vinegar
1 tbsp white vinegar
2 tbsp sugar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 cup milk or buttermilk (optional for thinner dressing)
1/2 cup chopped apples or pineapple chunks (optional)
Instructions
Cook elbow macaroni according to package instructions, drain, and let cool.
In a large bowl, combine coleslaw mix, red bell pepper, celery, and red onion.
In a separate bowl, whisk together mayonnaise, sour cream, vinegars, sugar, mustard, salt, pepper, and milk/buttermilk.
Mix dressing into the coleslaw and macaroni until evenly coated.
Chill for 1–2 hours before serving. Taste and adjust seasoning if needed.
Notes
Make 24 hours ahead; refrigeration enhances flavor.
Omit apples/pineapple for a classic version.
Use vegan mayonnaise and yogurt for vegetarian adaptations.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg