Macaroni Coleslaw Recipes
MACARONI COLESLAW
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
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
COLESLAW MACARONI SALAD
Coleslaw Macaroni Salad is a simple cold side dish recipe perfect for summer barbecues and potlucks.
Provided by Erin
Categories Side Dish Recipes
Time 25m
Number Of Ingredients 7
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
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
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
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MACARONI COLESLAW SALAD - HOT ROD'S RECIPES
From hotrodsrecipes.com
Estimated Reading Time 4 mins
- Bring a pot of salted water to a boil. Cook the macaroni al dente according to package directions. Drain and rinse macaroni in cold water and then transfer to a large serving bowl.
- Chop the cucumbers and green pepper and add to the macaroni. Toss until well combined. Finely chop the celery and red onion and add to the bowl. Add in the coleslaw mix and toss to combine.
- Add all of the dressing ingredients to a small mixing bowl. Whisk to combine. Pour the dressing over the macaroni mixture and toss until everything is well coated.
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- Stir together the drained and cooled pasta, both cabbage, the shredded carrot, diced celery and bell pepper and chopped scallions in a large mixing bowl.
- In a small mixing bowl, whisk together the mayo, vinegar, sour cream, sugar and celery seed. Taste and adjust seasoning, if you like, with salt and pepper.
- Pour the dressing over the pasta and vegetables and fold together until well combined. Salad is ready to serve but actually improves if let to sit for at least 1 hour for flavors to meld. Salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving - or at the most serve it just lightly chilled. Salad can keep, refrigerated, for up to 3 days.
MACARONI COLESLAW - PLAIN CHICKEN
From plainchicken.com
Estimated Reading Time 3 mins
- In a large bowl combine cooked pasta, coleslaw mix, onions, celery, zucchini, green pepper, and water chestnuts.
- In a small bowl, whisk together Miracle Whip, sugar, cider vinegar, salt, and pepper. Pour over salad; toss to coat.
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- In a large bowl whisk together mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and celery seeds.
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- 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 ¾ 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.
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From thefoodxp.com
Cuisine AmericanCategory Perky SaladsServings 8Total Time 1 hr 25 mins
- In a pan, boil water with a pinch of salt and bring to boil. Put the macaroni in it and cook it. Then, drain the water from the macaroni and rinse it with cold water.
- In a large bowl, add the coleslaw mix, onions, celery, onions, celery, cucumber, green pepper and water chestnuts and mix. Add in the cooked macaroni and mix everything together.
- In a small bowl, put the mayonnaise, sugar, cider vinegar, salt and pepper, and then whisk all these ingredients together.
- Pour the dressing over the salad and toss it so, everything gets covered with a dressing. Then, cover the bowl and put it in the refrigerator to chill for about 1 hour.
CREAMY MACARONI COLESLAW SALAD | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 2 mins
- Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente. Drain pasta, then toss with olive oil and set aside in a large bowl.
- Add coleslaw mix, celery, cucumbers, carrot (if using), bell pepper and onion to the bowl with the noodles.
- In a separate bowl, whisk together mayonnaise, yogurt, sugar, apple cider vinegar, lemon juice and garlic powder, then season generously with salt and pepper.
- Pour dressing mixture into noodle bowl, then toss together until everything is evenly incorporated.
MACARONI COLESLAW SALAD | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Estimated Reading Time 8 mins
- MACARONI NOODLES: Prepare the pasta according to package directions. (Cook only 2 cups, not the whole package.) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste underseasoned. Drain pasta, rinse under cold water, and pour back into the (dry) pot they cooked in. Toss with apple cider vinegar and then allow the noodles to fully cool.
- VEGGIE PREP: Meanwhile, prepare the veggies. Remove about an inch of each end of the English cucumbers (this part is bitter). Slice each cucumber in half and then cut the halves into moons. Finely chop the green pepper and red onion.
- ASSEMBLY: Once the noodles are completely cooled, add to a very large bowl. Toss with the coleslaw mix. Add the cucumbers, green pepper, celery, and red onion on top.
- DRESSING: Meanwhile, add all of the dressing ingredients to a small bowl. Whisk to combine. If serving all of this salad the same day (See Note 3): pour over the salad and toss until all the ingredients are well coated. Cover tightly and allow to chill thoroughly in the fridge for at least 30 minutes and up to 1 hour before serving. Toss right before serving and taste for additional seasonings if needed. Once dressed, salad is best enjoyed the same day.
MACARONI COLESLAW SALAD - MINDEE'S COOKING OBSESSION
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Estimated Reading Time 3 mins
- Prepare the dressing by whisking the mayo, sugar, apple cider vinegar, salt and pepper together.
- Cook the ditalini pasta according to package instructions. Once done, drain and rinse in cold water until the pasta is no longer warm.
CREAMY MACARONI COLESLAW SALAD - BLOGGHETTI
From blogghetti.com
Estimated Reading Time 4 mins
- Cook the elbow macaroni according to package directions; drain and rinse in cold water and then place in a large bowl.
- While pasta is cooking, prepare the dressing by whisking and combining the mayo, sugar, apple cider vinegar, lemon juice, garlic powder, and poppy seeds. Set aside.
- Pour dressing over the salad and toss until all the ingredients are well coated. Cover tightly and allow to chill thoroughly in the fridge for at least 2 hours before enjoying. Toss again right before serving.
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