Macaroni Coleslaw Salad is what you get when two of the best summer side-dishes (coleslaw and macaroni salad) collides into one insanely tasty potluck salad!
MACARONI: Measure out 2 cups dry macaroni. Bring 8 cups water to boil. Once boiling, add 2 tsp salt and macaroni. Boil according to package directions for "al dente." Drain, rinse under cool water for 30 seconds, and shake off excess water. Let cool completely.
DRESSING: In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.
VEGGIE PREP: Remove an inch from each end of the cucumbers (these parts are bitter). Slice each cucumber in half, then cut into half moons. Finely dice the green pepper, celery, and red onion.
ASSEMBLY: Once the macaroni is completely cooled, add it to a large bowl. Toss with the coleslaw mix, cucumbers, green pepper, celery, and red onion.
ENJOY: If serving all of the salad the same day (see Note 3), pour the dressing over the salad and toss until well coated. Cover and chill in the fridge for 30 minutes to an hour before serving. Toss again before serving and adjust seasonings if needed. Once dressed, salad is best enjoyed same day.
Video
Notes
Note 1: Coleslaw Mix: Use a store-bought package of coleslaw mix (shredded cabbage and carrots), not prepared coleslaw. Most coleslaw mixes can be found in the produce section near other packaged salad mixes.Note 2: Sugar: If you’re concerned about sweetness, start with less sugar and gradually add more to taste.Note 3: Storage:This salad does not sit well with the dressing beyond a day. The pasta continues to absorb liquid from the dressing, causing them to bloat. The salad as a whole becomes watery. If making in advance, store the salad separately from the dressing and combine them just before eating. Only dress meal-sized portions.