Creamy Macaroni Coleslaw Salad
This refreshing salad combines the best parts of creamy coleslaw and hearty macaroni salad into one perfect side dish.
recipesbynani.comThere is something so special about bringing two classic picnic favorites together in one bowl. This salad is always the first thing to disappear at any backyard barbecue because it is crunchy, creamy, and filling all at the same time.
My secret for the best texture is to let it chill in the fridge for at least an hour before you serve it. This allows the pasta to soak up that tangy dressing and lets the cabbage stay perfectly crisp.
🧺 Ingredients
- 8 ounces elbow macaroni
- 1 bag coleslaw mix, about 16 ounces
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Cook the macaroni in a large pot of salted boiling water according to the package directions.
- 2
Drain the pasta and rinse it under cold water until it is completely cool.
- 3
In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery salt, and black pepper until smooth.
- 4
Add the cooked macaroni and the coleslaw mix to the bowl with the dressing.
- 5
Toss everything together until the pasta and cabbage are well coated.
- 6
Cover the bowl and refrigerate for at least one hour to let the flavors blend before serving.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad seems a little dry after being chilled, just stir in an extra spoonful of mayonnaise before you put it on the table.
Made this recipe? Let us know how it went.
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