Macaroni Coleslaw

Shelby Jo's Note:

From Taste of Home's Healthy Cooking magazine, June/July 2009. Submitted by Sandra Matteson of Westhope North Dakota. "This recipe comes from my friend peggy. She brought it to a picnic, and everyone leave it so much, we all just had to have the recipe."

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 1 (7 ounce) package ring macaroni or 1 (7 ounce) package ditalini
• 1 (16 ounce) package coleslaw mix
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 1 medium cucumber, finely chopped
• 1 medium green pepper, finely chopped
• 1 (8 ounce) can water chestnuts, drained and chopped

Dressing

• 1 1/2 cups reduced fat salad dressing (mayonnaise)
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

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, green pepper, and water chestnuts.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Reviews

[bmcnichol]

This was real good and easy to make. The sauce was a bit tart for us but we still enjoyed it. I didn't add the water chestnuts or the pepppers. I also used onion powder instead of onions. This was different for us and we really liked it.

[Art C]

Its awesome! I have taken this to a lot of picnics never bring any homes.Always a hit.This is my favorite coleslaw recipe.

[*Parsley*]

I love this because it's more like a veggie salad with macaroni. The veggies are really the star in this. I made this just as written and loved it. It's perfect for picnics because it makes quite a large amount. Thanx for sharing.