Macaroni Coleslaw


  • 1 package (7 ounces) ring macaroni or ditalini
  • 1 package (16 ounces) coleslaw mix
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, finely chopped
  • 1 can (8 ounces) whole water chestnuts, drained and chopped
  • 1-1/2 cups reduced-fat salad dressing
  • 1/3 cup sugar or splenda
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, and water chestnuts.
  2. In a small bowl, whisk together salad dressing, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Recipe from the kitchen of Taste of Home.


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