Creamy Macaroni Coleslaw Salad

Prep: 15 minutes
Cook: 8–10 minutes
Chill: 1 hour
Servings: 6–8

Ingredients

For the salad

2 cups dry elbow macaroni
2 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
½ cup grated carrot
½ cup finely chopped celery
¼ cup finely chopped green onion
¼ cup finely chopped red onion, optional

For the creamy dressing

1 cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar
1½ tbsp granulated sugar
1 tbsp Dijon mustard
½ tsp salt
½ tsp black pepper
½ tsp celery seed
¼ tsp garlic powder
1–2 tbsp milk, if needed to thin

Instructions

Cook the macaroni:
Bring a large pot of salted water to a boil. Cook macaroni according to the package directions until tender but still slightly firm.
Cool the pasta:
Drain thoroughly and rinse under cold water until completely cool. Drain again very well.
Prepare the vegetables:
Shred the green and purple cabbage, grate the carrot, and finely chop the celery and green onion.
Make the dressing:
Whisk mayonnaise, sour cream, vinegar, sugar, Dijon mustard, salt, pepper, celery seed, and garlic powder together until smooth. Add a little milk if the dressing is too thick.
Combine:
Add cooled macaroni and all vegetables to a large bowl. Pour over the dressing and gently toss until everything is evenly coated.
Chill:
Cover and refrigerate for at least 1 hour. For the best flavor, chill for 2–4 hours.
Serve:
Stir before serving. If the salad becomes too thick after chilling, mix in 1–2 tablespoons of mayonnaise or milk.

Nutrition — Approx. Per Serving

Based on 8 servings; values vary depending on the mayonnaise and pasta used.

Calories: ~330 kcal
Protein: ~6 g
Carbohydrates: ~35 g
Fat: ~19 g
Saturated fat: ~4 g
Fiber: ~3 g
Sugar: ~8 g
Sodium: ~500 mg

Allergens & Nut Information

Egg: Mayonnaise usually contains egg.
Milk/dairy: Sour cream and milk contain dairy.
Wheat/gluten: Regular elbow macaroni contains wheat/gluten.
Mustard: Dijon mustard contains mustard.
Nuts: No peanuts or tree nuts are required in this recipe.
For severe allergies, check mayonnaise, pasta, mustard, and other packaged ingredients for may-contain or shared-facility warnings.

Quick Q&A

Q: Can I make this gluten-free?
Yes. Use certified gluten-free elbow macaroni and verify all packaged ingredients.

Q: Can I make it without mayonnaise?
Yes. Use Greek yogurt or a combination of Greek yogurt and sour cream, although the flavor will be slightly different.

Q: Why rinse the macaroni?
Rinsing stops the cooking process and removes excess starch, helping prevent the salad from becoming gummy.

Q: Can I make it ahead?
Absolutely. It can be refrigerated for up to 2 days in a sealed container. The dressing may thicken, so stir before serving.

Q: Can I add protein?
Yes. Diced cooked chicken, ham, tuna, or chopped boiled eggs can turn it into a more filling meal.

Q: Can I add sweetness?
Yes. Add another 1–2 teaspoons of sugar, or mix in a small amount of sweet pickle relish for a sweeter deli-style flavor.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.