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Macaroni Coleslaw Salad

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!
Course Salad, Side Dish, Vegetarian
Cuisine American, Vegetarian
Keyword macaroni coleslaw salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 14 -16 side salad servings
Calories 326kcal
Author Chelsea, highly adapted from Taste of Home
Cost $8.65



  • 2 cups (300g) elbow macaroni, measured when dry
  • 1/2 tablespoon apple cider vinegar
  • 2 English cucumbers, cut into half moons (2 cups; 260g)
  • 1 green bell pepper, finely chopped (1 cup; 135g)
  • 2 regular celery ribs, finely chopped (3/4 cup; 93g)
  • 1/2 large red onion, finely chopped (1 cup; 135g)
  • 1 package (14-16 oz; 454g) coleslaw mix Note 1


  • 1 and 1/2 cups (300g) mayonnaise recommended: Best Foods/Hellman's
  • 1/4 cup (50g) granulated sugar Note 2
  • 1/4 cup (57g) apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon (17g) fresh lemon juice


  • MACARONI NOODLES: Prepare the pasta according to package directions. (Cook only 2 cups, not the whole package.) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste underseasoned. Drain pasta, rinse under cold water, and pour back into the (dry) pot they cooked in. Toss with apple cider vinegar and then allow the noodles to fully cool.
  • VEGGIE PREP: Meanwhile, prepare the veggies. Remove about an inch of each end of the English cucumbers (this part is bitter). Slice each cucumber in half and then cut the halves into moons. Finely chop the green pepper and red onion.
  • ASSEMBLY: Once the noodles are completely cooled, add to a very large bowl. Toss with the coleslaw mix. Add the cucumbers, green pepper, celery, and red onion on top.
  • DRESSING: Meanwhile, add all of the dressing ingredients to a small bowl. Whisk to combine. If serving all of this salad the same day (See Note 3): pour 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 30 minutes and up to 1 hour before serving. Toss right before serving and taste for additional seasonings if needed. Once dressed, salad is best enjoyed the same day.



Note 1: Coleslaw mix: Not prepared coleslaw; just a store-bought package of coleslaw (shredded cabbage and carrots) Most coleslaw mixes are in the produce section of the grocery store near other packaged salad mixes.
Note 2: Sugar: If you're worried about sweetness, start with less and gradually add more to taste preference.
Note 3Storage: This is not a pasta salad that sits well with the dressing beyond a day. The noodles continue to absorb the liquid from the dressing and will bloat, giving the salad an unpleasant texture. The veggies also get soft and the salad as a whole becomes watery. If making it in advance, store the salad separately from the dressing and combine the two right before eating. Only dress meal-sized portions.


Serving: 1serving | Calories: 326kcal | Carbohydrates: 32g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 171mg | Fiber: 2g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg