Macaroni Coleslaw Salad
Brighten up your picnic table with this Macaroni Coleslaw Salad recipe. Easy to make, colorful, and deliciously satisfying!
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.