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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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
