Macaroni Coleslaw Salad is what you get when two of the best summer side-dishes (coleslaw and macaroni salad) collide into one super tasty salad!
Macaroni Coleslaw Salad
If you see me at a BBQ, you can guarantee my plate is piled high with as many different salad options as possible (yes in Utah even this Raspberry Jello Dessert is considered a salad). I’m a sucker for a good summer salad.
Two of my all-time favorite salads are coleslaw and macaroni salad. That’s how this macaroni coleslaw salad was born—I wanted the best of both worlds. And it’s truly as good as it sounds!
At every BBQ, potluck, or event I’ve brought it to, it’s been a huge hit. Not only is it popular in person, but it’s also gone viral on social media over the years and remains a reader favorite.
This salad is loaded with chopped cabbage, macaroni, veggies, and a quick from-scratch coleslaw dressing. It’s tangy, sweet, and crunchy.
Quick Tip
This salad is especially tasty on the side of a BBQ Chicken Sandwich or Sloppy Joes!
Macaroni Coleslaw Salad Ingredients
- Macaroni. Use elbow macaroni or any short pasta to thoroughly trap in the satisfying dressing.
- Coleslaw mix. Nothing fancy here! A store-bought coleslaw mix works great! Find it in the produce section near lettuce and prepared salad packets.
- Celery. This is a classic macaroni salad addition and adds a nice crunch.
- Cucumber. It is satisfying to English or Salad cucumbers for this salad. Regular cucumbers are less flavorful and get watery quickly.
- Red onion. If raw red onion is too strong for you, soak the diced onions in ice-cold salted water for 10 minutes, then drain. Keep in mind, the onion flavor will get stronger the longer the salad sits in the fridge.
- Green bell pepper. This is another ingredient that adds a nice crunch and savoriness to the salad.
Dressing Ingredients
- Mayo. This is perhaps the most important ingredient in this recipe–it makes a huge impact on the flavor. It is satisfying to Hellman’s/Best Foods® full-fat best. It’s creamy and isn’t too sweet.
- Sugar. Most macaroni salads are sweet, including this one. Sugar balances the vinegar’s tang and the veggies. If you prefer less sweetness, add sugar slowly and to taste.
- Apple cider vinegar. The vinegar gives this salad some nice tang and balances the sweetness from the mayo and sugar.
- Seasonings. Salt, pepper, and garlic powder add big flavor. If the salad tastes flat, it might just need a pinch of salt!
- Fresh lemon juice. Fresh lemon juice balances flavors and adds tang. If you love it, use more. It’s much better than bottled!
Quick Tip
For quick prep, use fresh refrigerated coleslaw dressing (Marie’s® is great). Find it in the produce section, not with the shelf-stable dressings.
Macaroni Salad With Coleslaw Dressing Tips
- Salt the pasta water well, as cold pasta can have a more muted flavor. Use 1 teaspoon of salt for every 4 cups of water.
- The dressing may be a bit lumpy at first — don’t worry about it; the lumps work themselves out as the dressing gets tossed with the salad.
- Chill for 30 minutes. While it’s fine to serve this salad right after you make it, it does taste better cold and after ingredients have had a chance to meld a bit with the dressing.
- Add veggies just before serving to keep them crunchy and fresh. This prevents them from getting soggy while stored.
- Pasta absorbs liquids and can get dry. Add most of the dressing when mixing, then gradually add more as needed. If serving at a potluck, stir every 30 minutes and add dressing if it looks dry.
Switch Things Up
- Protein: Add grilled chicken or crumbled bacon for a heartier salad like this BLT Pasta Salad.
- Add some cheese: Mix in cubed cheddar or crumbled feta cheese for even more flavor.
- Fruity twist: Throw in some diced apples, raisins, or dried cranberries for a sweet touch.
- Creamy avocado: Dice and gently fold in ripe avocado just before serving.
- Add in nuts: Toss in toasted almonds, sunflower seeds, or chopped walnuts for extra crunch.
Storage
Macaroni Coleslaw Salad Storage
Assemble this salad right before eating. Chill for 30 minutes before serving, but don’t store it for days. The pasta absorbs the dressing and gets bloated, and the veggies become soft and watery.
If making in advance, store the salad and dressing separately. Combine them just before eating. Only dress the amount you plan to eat.
More Summer Favorites:
- Grilled Chicken Marinade reader favorite recipe!
- Creamy Pesto Orzo made in one pot; 30 minutes or less!
- Grilled Flank Steak with an straightforward herb sauce
- Zucchini Pasta Sauce over spaghetti
- Taco Pasta Salad with taco-seasoned ground beef
