Description
A refreshing and crowd-pleasing potluck favorite, this Macaroni Coleslaw Salad combines tender pasta, crisp vegetables, and a creamy homemade dressing for a delightful balance of textures and flavors.
Ingredients
1 (16 oz) package elbow macaroni
4 cups shredded cabbage (fresh or coleslaw mix)
1 cup shredded carrots
1 medium cucumber, peeled and diced
1 red bell pepper, diced
1 celery stalk, diced
1 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and let cool.
In a large bowl, combine the cooled pasta, cabbage, carrots, cucumber, bell pepper, and celery.
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, dill, salt, and pepper until well combined.
Pour the dressing over the salad and toss until everything is evenly coated.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best texture, do not overcook the pasta.
Use fresh vegetables for maximum crispness.
You can prepare components ahead of time and assemble just before serving.
Storage: Refrigerate for up to 2 days.