Macaroni Coleslaw is a creamy, crunchy, and colorful twist on two classic side dishes—macaroni salad and coleslaw. Combining tender pasta with crisp cabbage, carrots, and a tangy dressing, this recipe is a crowd-pleasing fusion that’s perfect for potlucks, barbecues, and weeknight dinners. It’s cool, refreshing, and irresistibly satisfying.
Why You’ll Love This Recipe
Macaroni Coleslaw blends the best parts of two beloved salads into one ultra-delicious, texture-packed dish. It’s creamy yet crisp, sweet yet tangy, and pairs well with everything from grilled meats to sandwiches. You’ll love how quick and easy it is to make, how well it holds up in the fridge, and how it’s always the first bowl to empty at a gathering.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni, cooked and cooled
- Coleslaw mix (shredded cabbage and carrots)
- Celery, finely chopped
- Red onion, finely diced
- Mayonnaise
- Apple cider vinegar
- Sugar
- Dijon mustard
- Celery seed
- Salt and black pepper
- Fresh parsley (optional, for garnish)
directions
- Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- In a large mixing bowl, combine the cooled macaroni, coleslaw mix, chopped celery, and red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper to create the dressing.
- Pour the dressing over the macaroni and vegetable mixture. Toss gently to combine until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Garnish with fresh parsley if desired, and serve chilled.
Servings and timing
This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 25 minutes
Variations
- Add Protein: Mix in chopped ham, shredded chicken, or canned tuna for a complete meal.
- Sweet Pickle Twist: Add chopped sweet pickles or relish for extra tang.
- Lighten It Up: Use light mayo or Greek yogurt in the dressing.
- Spicy Kick: Stir in a splash of hot sauce or diced jalapeños.
- Homemade Slaw: Instead of bagged mix, shred your own green and purple cabbage with carrots.
storage/reheating
Store macaroni coleslaw in an airtight container in the refrigerator for up to 3 days.
Because of the mayo-based dressing, keep it chilled and avoid leaving it out for more than 2 hours at room temperature.
No reheating is necessary—this is a cold salad best served chilled.
FAQs
What is macaroni coleslaw?
It’s a combination of creamy macaroni salad and classic coleslaw, bringing together pasta and crunchy vegetables in a tangy, mayo-based dressing.
Can I make this ahead of time?
Yes, it actually tastes better after chilling for a few hours as the flavors develop.
Can I use a different type of pasta?
Absolutely. Small pasta shapes like ditalini or shells work well too.
Is it okay to use store-bought coleslaw dressing?
Yes, but homemade dressing adds more freshness and flavor. You can use store-bought in a pinch.
Can I use homemade coleslaw mix?
Yes, shred your own green cabbage, red cabbage, and carrots for a fresh and colorful twist.
How do I keep the pasta from getting mushy?
Cook it just to al dente and rinse it under cold water immediately after cooking to stop the process.
Can I make it dairy-free?
Yes, just make sure your mayonnaise is dairy-free and skip any dairy-based mix-ins like cheese.
Is this dish gluten-free?
Only if you use gluten-free pasta. All other ingredients are naturally gluten-free.
What goes well with macaroni coleslaw?
It pairs well with grilled meats, burgers, sandwiches, pulled pork, or as a standalone lunch.
How long can it sit out at a picnic?
No more than 1–2 hours. Keep it in a cooler or on ice to stay safe during outdoor gatherings.
Conclusion
Macaroni Coleslaw is a refreshing, creamy, and crunchy salad that’s perfect for any occasion. It’s simple to make, loaded with texture, and full of flavor that gets better as it chills. Whether you’re bringing it to a potluck or serving it alongside your favorite main dish, this fusion salad will be a guaranteed hit.
PrintMacaroni Coleslaw
Macaroni Coleslaw is the ultimate picnic or potluck side dish—cool, creamy, and crunchy. It combines tender pasta with coleslaw mix, a tangy-sweet mayo dressing, and a bit of crunch from celery and green onions. It’s easy to make and even better when chilled!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6–8 1x
- Category: Side Dish
- Method: No Bake/No Cook
- Cuisine: American
Ingredients
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1 (14 oz) bag coleslaw mix (shredded cabbage & carrots)
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3 green onions, sliced
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1/2 cup celery, finely chopped
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1/2 cup red bell pepper, diced (optional for color)
For the Dressing:
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1 cup mayonnaise
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1/4 cup sour cream (or plain Greek yogurt)
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2 tablespoons sugar
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon or yellow mustard
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Salt and black pepper, to taste
Instructions
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Cook the macaroni: Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
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Make the dressing: In a bowl, whisk together mayo, sour cream, sugar, vinegar, mustard, salt, and pepper.
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Combine salad ingredients: In a large bowl, mix the cooled macaroni, coleslaw mix, green onions, celery, and red bell pepper (if using).
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Add dressing: Pour the dressing over the salad and toss until everything is well coated.
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Chill and serve: Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
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You can make this a day ahead—it gets even tastier as it sits.
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For a lighter version, use light mayo or swap sour cream for Greek yogurt.
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Add cooked chopped ham or shredded chicken to make it a main dish.