Macaroni Coleslaw

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."

• Ready In: 25 mins
• Serves: 16

Ingredients

• 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.