Coleslaw Macaroni Salad Recipes

COLESLAW MACARONI SALAD

Coleslaw Macaroni Salad image

Coleslaw Macaroni Salad is a simple cold side dish recipe perfect for summer barbecues and potlucks.

Provided by Erin

Time 25m

Number Of Ingredients 7

Ingredients

1 lb macaroni noodles
1 cup creamy coleslaw dressing
1/2 cup mayo
1/2 tsp salt
1/2 tsp pepper
4 cups packaged coleslaw mix
1 cup chopped green onions

Steps:

Cook macaroni according to instructions on the package. Drain.
Rinse the noodles with cold water to cool them down.
Once the noodles are cold, gently pat them with paper towel to soak up any remaining water.
Dump the cold noodles into a large mixing bowl.
Add the coleslaw dressing, mayo, salt and pepper to the bowl.
Stir until all of the noodles are coated in dressing.
Add the coleslaw mix and chopped green onions to the bowl.
Stir until all of the ingredients are fully combined.
Serve immediately or refrigerate for a couple hours to allow the noodles to better absorb the flavours.
Enjoy!

MACARONI COLESLAW

Macaroni Coleslaw image

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. -Sandra Matteson, Westhope, North Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (7 ounces) ring macaroni or ditalini
1 package (14 ounces) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped
DRESSING:
1-1/2 cups Miracle Whip Light
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 286mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MACARONI COLESLAW

Macaroni Coleslaw image

A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats.

Provided by Susan Parran

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 16

Ingredients

2 ½ cups elbow macaroni
1 medium red or green bell pepper, chopped
1 medium onion, diced
2 carrots, peeled and finely chopped
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
3 cups finely shredded cabbage
½ teaspoon garlic powder
1 tablespoon Dijon-style mustard
2 teaspoons apple cider vinegar
1 tablespoon canola oil
1 teaspoon white pepper
1 tablespoon white sugar
1 cup cherry-flavored yogurt
salt and pepper to taste
½ cup fresh shredded coconut
8 maraschino cherries for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.

Nutrition Facts : Calories 249 calories, Carbohydrate 46.6 g, Cholesterol 2 mg, Fat 4.4 g, Fiber 3.7 g, Protein 6.6 g, SaturatedFat 1.9 g, Sodium 160.9 mg, Sugar 16 g

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

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