Macaroni Coleslaw Salad

This Macaroni Coleslaw Salad is the perfect mix of macaroni salad and coleslaw, making it a perfect dish for parties, potlucks, and BBQs. It’s easy to make, packed with vegetables, and dressed with a creamy mayo-based dressing.

Why You’ll Love This Macaroni Coleslaw Salad

Macaroni Coleslaw Salad Recipe Ingredients

• Noodles – You can use whatever kind of noodles you like for this macaroni salad. I really like these ditalini, but macaroni elbow pasta is also a great option. You can easily substitute gluten-free noodles in this recipe.
• Vegetables – I added traditional coleslaw vegetables like purple and green cabbage and carrots. I also added some extra veggies: bell peppers (red and green), red onion, green onion, and celery.  You can add some fresh herbs if you like; I added parsley, but dill is great, too.
• Dressing – This pasta salad is dressed with a coleslaw-inspired dressing made with mayo, apple cider vinegar, dijon mustard, pure maple syrup, granulated garlic, celery seed, salt, and pepper.

How To Make The Best Macaroni Salad

1. Heat a large pot of water over high heat until boiling. Add your pasta and cook according to the package directions. Drain the pasta and rinse with cold water for a minute or so. Set the pasta aside to let it cool.
2. Make the sauce: Mix all ingredients in a small bowl until combined. Add a Tablespoon or two of water to help thin it out if you like. Add salt and pepper to taste.
3. Add your vegetables to a large bowl, then add the cooled pasta. Pour the sauce over and mix until everything is combined. You may not want to use all of the sauce depending on how saucy you like your macaroni salad. Serve immediately or refrigerate for three to four days.

Coleslaw Salad Frequently Asked Questions

• Can I use gluten-free pasta? Yes, you can definitely use gluten-free pasta for this macaroni salad. You should be able to find gluten-free macaroni, but any kind of pasta will work.
• Is this macaroni salad vegan? Yes! I used vegan mayonnaise in my recipe because that is what I prefer, but regular mayo can also be used.
• Can this salad be made ahead of time? Yes, this is a great recipe to make ahead of time if you’re taking it to a potluck.
• How long will leftovers last in the refrigerator? They should last 3-4 days if stored in an airtight container.
• Can I use a bottle of coleslaw dressing instead of making my own? Of course!

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

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Macaroni Coleslaw Salad

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5 from 1 review

• Author: She Likes Food
• Total Time: 27 minutes
• Yield: 6-8 1x
• Diet: Vegan

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Description

This Macaroni Coleslaw Salad is the perfect mix between macaroni salad and coleslaw! It’s a great side dish for parties, potlucks and BBQs. This macaroni coleslaw salad is easy to make, packed with tons of vegetables and dressed with a creamy mayo based dressing.

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Ingredients

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• About 3/4 box of small pasta, such as ditalini or macaroni (300 g)
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 1 cup shredded and chopped carrot
• 1 cup diced bell peppers (whatever colors you like)
• 1 cup diced celery
• 1/2 cup diced red onion
• 1/2 cup chopped scallions
• 1/2 cup chopped parsley, or fresh herbs of choice

Coleslaw Dressing:

• 1 cup mayonnaise (I like to use vegan mayo)
• 1/4 cup apple cider vinegar
• 2 teaspoons dijon mustard, or more if desired
• 2 teaspoons pure maple syrup
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon celery seed
• Salt and black pepper, to taste (I used about 1 1/2 teaspoons salt and 1/2 teaspoon pepper)

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Instructions

1. Heat a large pot of water over high heat until boiling.  Add in your pasta and cook according to package directions.  Drain the pasta and rinse with cold water for a minute or so.  Set pasta aside to let cool.
2. Make the sauce.  Add all ingredients to a small bowl and mix until combined.  You can add a tablespoon or two of water to help thin it out a bit, if you like.  Add salt and pepper, to taste.
3. Add all of your vegetables to a large bowl and then add the cooled pasta.  Pour the sauce over and mix until everything is combined.  You may not want to use all of the sauce, depending on how saucy you like your macaroni salad.  Serve immediately, or refrigerator for 3-4 days.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Side, Vegan
• Method: Stovetop
• Cuisine: American