This recipe marries the best of both worlds: the creamy, comforting texture of macaroni salad with the crisp, fresh crunch of coleslaw. It’s the perfect side dish for any barbecue, picnic, or casual dinner. I remember the first time I made this for a friends’ get-together; the vibrant colors of the purple cabbage, bell peppers, and carrots instantly brightened up the table. The blend of textures and flavors was a hit, with the creamy dressing tying everything together beautifully.
One of the things I love most about this salad is its versatility. You can easily tweak the ingredients to suit your taste or whatever you have on hand. Don’t have red onion? Swap it for some shallots. Prefer a bit more heat? Add some diced jalapeños. It’s also a fantastic make-ahead dish, as it tastes even better after the flavors have had a chance to meld in the fridge.
Whether you’re preparing for a large family reunion or just a simple weeknight dinner, this Macaroni Coleslaw Salad is sure to be a hit. It’s quick to throw together and guaranteed to please a crowd with its delightful combination of tastes and textures. Dive into this recipe and let it bring a splash of color and joy to your next meal.
How to Make Macaroni Coleslaw Salad
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Ingredients
- 1 cup diced celery
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup chopped scallions
- 1 cup diced bell peppers (any color you prefer)
- 1 cup shredded and chopped carrot
- 1/2 cup diced red onion
- 1/2 cup chopped parsley or other fresh herbs
- About 3/4 box of small pasta like ditalini or macaroni (300 g)
- 1 cup mayonnaise (vegan mayo works too)
- 2 teaspoons dijon mustard
- 1/4 cup apple cider vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon celery seed
- Salt and black pepper to taste (approx. 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
Directions
Start by boiling a large pot of water over high heat. Once boiling, add your pasta and cook following the package instructions. Drain the pasta and rinse it with cold water. Let the pasta cool.
In a small bowl, mix together the mayonnaise, apple cider vinegar, dijon mustard, maple syrup, granulated garlic, celery seed, salt, and pepper. If the dressing is too thick, add a bit of water to thin it out to your liking.
Combine all the chopped vegetables in a large bowl. Add the cooled pasta to the bowl with the veggies. Pour the dressing over the top and mix everything together until well combined. Adjust the amount of dressing to your preference.
Serve right away or store in the refrigerator for 3-4 days.
Cooking Time: 12 minutes – Preparation Time: 15 minutes – Total Time: 27 minutes
FAQs:
Can I make Macaroni Coleslaw Salad ahead of time?
Yes, you can prepare Macaroni Coleslaw Salad ahead of time. In fact, making it a day in advance can enhance the flavors as the ingredients meld together. Just keep it refrigerated until you are ready to serve.
What is the best pasta type for Macaroni Coleslaw Salad?
Small pasta like ditalini or macaroni works best for this salad. These types hold up well and mix nicely with the chopped vegetables and dressing, ensuring a consistent bite throughout.
How can I make the dressing for Macaroni Coleslaw Salad lighter?
To lighten the dressing, you can use a lower-fat or light mayonnaise. Additionally, incorporating a bit of Greek yogurt can reduce the fat content while maintaining a creamy texture. Adjust the seasoning accordingly to balance the flavors.
What are some variations I can try with this salad?
You can customize this salad by adding other ingredients such as corn, peas, or even diced apples for a touch of sweetness. Swapping out the herbs or using a different type of mustard can also change the flavor profile to suit your taste.
How long does Macaroni Coleslaw Salad last in the refrigerator?
Macaroni Coleslaw Salad can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container to maintain freshness. Stir well before serving if it has been sitting for a while.
Macaroni Coleslaw Salad
Ingredients
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 cup shredded and chopped carrot
- 1 cup diced bell peppers any color you prefer
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley or other fresh herbs
- About 3/4 box of small pasta like ditalini or macaroni 300 g
- 1 cup mayonnaise vegan mayo works too
- 1/4 cup apple cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon celery seed
- Salt and black pepper to taste approx. 1 1/2 teaspoons salt and 1/2 teaspoon pepper
Instructions
- Start by boiling a large pot of water over high heat. Once boiling, add your pasta and cook following the package instructions. Drain the pasta and rinse it with cold water. Let the pasta cool.
- In a small bowl, mix together the mayonnaise, apple cider vinegar, dijon mustard, maple syrup, granulated garlic, celery seed, salt, and pepper. If the dressing is too thick, add a bit of water to thin it out to your liking.
- Combine all the chopped vegetables in a large bowl. Add the cooled pasta to the bowl with the veggies. Pour the dressing over the top and mix everything together until well combined. Adjust the amount of dressing to your preference.
- Serve right away or store in the refrigerator for 3-4 days.
