• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Side Dish » Salad » Macaroni Coleslaw

Macaroni Coleslaw

By Valerie · May 24, 2019 · Updated May 21, 2020 1 Comment

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

A delicious mash-up of two summer classics – macaroni salad and coleslaw. This Macaroni Coleslaw is loaded with texture and great flavor!

A close up of a bowl of coleslaw with macaroni and slices of cucumber.

What says summer more than classic macaroni salad or a big bowl of coleslaw to serve along with those grilled burgers and dogs? Instead of choosing one or the other you should absolutely get this Macaroni Coleslaw on your menu.

This salad is all about texture with lots of crunch from cabbage, carrots, red onion, cucumber, celery, bell pepper, and water chestnuts. Then comes the tender cooked pasta and sweet, creamy dressing and it’s pretty much impossible not to go for seconds.

The salad from over the top in a glass serving bowl with wooden serving utensils.

How to Make Macaroni Coleslaw

Cook your elbow pasta according to the package directions and then drain and rinse it well with cool water. I like to use a pasta pot with a strainer to avoid having to transfer the pasta to a colander. Once it is really well-drained, transfer it to a large mixing bowl. Add the bagged coleslaw mix and all the diced and chopped veggies and toss it well to combine.

The dressing consists of mayonnaise, apple cider vinegar, sugar, a little fresh lemon juice, salt, and fresh ground black pepper. Just a quick whisk and it’s ready to go. Pasta has a tendency to absorb dressing as it sits in the fridge so I like to hold back a little to add just before serving the salad.

Cover and refrigerate the salad and any reserved dressing for at least 1 hour or for up to 8 hours before you are ready to serve. This recipe makes a good amount which makes it perfect for serving at a summer cookout or to take along to a potluck.

Coleslaw dressing in a small glass bowl with a whisk and a small glass bowl filled with uncooked elbow macaroni.

Ingredient Tips

  • Mayonnaise vs. Miracle Whip – Many other recipes for Macaroni Coleslaw call for Miracle Whip instead of mayonnaise and whole lot more sugar than I use but that combination is a bit too sweet for our taste. If you’re a fan of Miracle Whip, it would work well here but will definitely yield a sweeter result. Taste the dressing and only add more sugar if you think it needs it.
  • Pasta – I like elbow macaroni for this salad but ditalini or shells both work really well too.
  • Coleslaw – Use bagged coleslaw to save you a good amount of prep time. A 14 ounce bag is the perfect size.
  • Cucumbers –  English cucumbers come shrink-wrapped from the store and they are an excellent choice for salads like this. They have thinner skin and smaller seeds which makes them sweeter (less bitter) than other varieties. They are also very firm with much less moisture so they hold up well and don’t let off a lot of liquid.

A close up image of Macaroni Coleslaw in a glass serving bowl.

Looking for more summer side dish inspiration? Check out my Kielbasa Baked Beans, Lemony Tortellini Broccoli Salad, and my Orzo Salad with Roasted Red Peppers, Spinach and Feta.

Check out my entire collection in my side dish archives for even more!

A vertical two image collage of Macaroni Coleslaw in a glass serving bowl with overlay text.

A close up of a bowl of coleslaw with macaroni and slices of cucumber.

Macaroni Coleslaw

A delicious mash-up of two summer classics - macaroni salad and coleslaw. This Macaroni Coleslaw is loaded with texture and great flavor!

5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 25 minutes
Servings: 16
Calories: 227kcal
Author: Valerie Brunmeier

Ingredients

  • 8 ounces elbow macaroni
  • 1 (14 ounce) package tri-color coleslaw mix
  • 1 cup diced red onion
  • 2 celery ribs, diced
  • 1 medium green bell pepper, diced
  • 1 medium English cucumber, chopped
  • 1 (8 ounce) can water chestnuts, drained and chopped

Coleslaw Dressing:

  • 1-1/2 cups mayonnaise
  • 1/4 cup cider vinegar
  • 3 to 4 tablespoons sugar, to taste
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cook macaroni according to the package directions. Immediately after cooking drain and rinse in cold water until cooled. Transfer the well-drained macaroni to a large bowl and add the coleslaw mix, onions, celery, bell pepper, cucumber, and water chestnuts.
  • Add the mayonnaise, vinegar, 3 tablespoons sugar, lemon juice, salt and pepper to a small mixing bowl and whisk to combine. Taste and add additional sugar if you want a sweeter dressing. Pour about 3/4 of the dressing over the salad and toss to coat well. Cover and refrigerate the salad and remaining dressing separately for at least 1 hour and up to 8 hours.
  • Just before serving, toss with as much of the remaining dressing as you feel it needs.

Notes

Total time does not include chilling time.

Nutrition

Calories: 227kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 153mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 16.8mg | Calcium: 21mg | Iron: 0.6mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Adapted from Taste of Home 

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

Categories: Fourth of July, Holidays, Rice/Pasta, Salad, Side Dish

< Previous
Next >

You May Also Like...

A bowl of asian pasta salad. Asian Pasta Salad
15 Fresh Summer Salad Recipes 15 Fresh Summer Salad Recipes
A white bowl filled with coleslaw with a spoon. California Coleslaw
Chicken Caesar Pasta Salad Chicken Caesar Pasta Salad

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Mary says

    February 5, 2021 at 2:40 pm

    This is so delicious, easy to prepare and a new dish to add to meals

    Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Spring Favorites

A side view of the Lemon Raspberry Bundt Cake with a slice missing revealing the center.
A Napa Almond Chicken Salad Sandwich sliced in half and stacked on a plate with grapes.
A mug filled with ham and bean soup.
Cheesecake bars with blueberries stacked on a plate.
A glazed cookie stacked on top of another with a bite missing.
A skillet filled with a creamy sauce and slices of cooked chicken.
A skillet filled with orzo, chicken, grape tomatoes, and slices of lemon.
Slices of frosted Carrot Zucchini Bread on a white platter.

Mexican Favorites

A closeup of a carnitas taco.
A skillet filled with Mexican rice, cilantro and slices of lime.
A spatula lifts a piece of casserole from a baking dish.
A smothered burrito topped with sour cream on a plate with rice.
A small white bowl filled with tomatillo avocado salsa.
A white serving plate with two Chipotle Pork Street Tacos with halved avocados in the background.
A skillet filled with white rice, cilantro and lime slices.
Crock-Pot Chicken Tacos

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.