Creamy Macaroni Coleslaw Salad
It doesn't get much better than combining two classic and favorite summer salads with this Creamy Macaroni Coleslaw Salad. It's a crunch, creamy salad perfect for all of your summer cookouts.
Servings: 12 - 14 servings
Equipment
- large saucepan
- knife
- wooden spoon
Ingredients
- 2 cups elbow macaroni, measured when dry
- 1 large cucumber, seeded and sliced into half moons
- 1 red bell pepper, finely diced
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 1 pkg (14 ounces) coleslaw mix
For the dressing:
- 1½ cups mayo
- ¼ cup sugar
- ¼ cup apple cider vinegar
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 ½ teaspoon poppy seeds
- salt and pepper, to taste
Instructions
- Cook the elbow macaroni according to package directions; drain and rinse in cold water and then place in a large bowl.
- While pasta is cooking, prepare the dressing by whisking and combining the mayo, sugar, apple cider vinegar, lemon juice, garlic powder, and poppy seeds. Set aside.
- Add the chopped veggies and the coleslaw mix to the elbows, toss to combine.
- Pour dressing over the salad and toss until all the ingredients are well coated. Cover tightly and allow to chill thoroughly in the fridge for at least 2 hours before enjoying. Toss again right before serving.