Coleslaw Macaroni Salad

Coleslaw Macaroni Salad is a perfect side dish. It’s creamy, crunchy, and packed with flavor from celery seeds, mustard, cabbage, and relish.

It’s hard to think of any better BBQ Side Dishes than Macaroni Salad and Coleslaw, but what if you put them together? This recipe is the perfect combination of the two with tender pasta and crunchy slaw all in a creamy mayo dressing. 

Coleslaw Macaroni Salad in bowl


This easy Coleslaw and Macaroni Salad is perfect for your next cookout, potluck, or as the main dish for an easy lunch. It’s quick to make and full of delicious flavor and texture. You’re sure to love the rich dressing with mustard, relish and some sweetness. It makes the perfect side for BBQ Chicken or Grilled Pork Chops.

Coleslaw Macaroni Salad is one of the easiest dishes to make. Once you’ve cooked the macaroni, it’s a simple matter of whisking together the creamy dressing and then tossing it with the slaw and noodles. It only takes a few minutes to throw together, then just leave it in the fridge for a few hours to set. Simple as that!

If you’re making this dish for a party, I’d recommend making a little extra. You’ll be amazed at just how much gets eaten, and it’s great to have leftovers. Coleslaw Macaroni Salad keeps well in the fridge for a few days, so It’s nice to have for an easy lunch.



It’s really easy to find pre-made coleslaw at any grocery store. So, if you want to skip shredding the cabbage, just grab a bag and toss it with your salad. However, if you have some cabbage you’re trying to use up, or just want a fresher coleslaw, then you can make your own mix. 

  • What you’ll need: Green Cabbage, some red cabbage if desired, and a carrot.
  • Shredding the cabbage: You can either shred your cabbage in a food processor or with a knife. Either way, start by cutting the head into fourths and then cutting out the core. If you’re using a food processor, just put ¼ in at a time to shred. For the knife, slice each wedge horizontally into thin strips of cabbage. About 1 head should be plenty. 
  • Shredding the carrot: To shred the carrot, either use a food processor or a grater. Once you’ve shredded the cabbage and carrots, mix them together to make your slaw. 

Coleslaw Macaroni Salad ingredients in bowl


  • Pasta: You can exchange the elbow macaroni for any other short cut pasta that you prefer or happen to have in the pantry. Penne, rigatoni, orecchiette, or orzo would all work nicely. 
  • Yogurt: For a lighter creamy slaw, exchange the mayonnaise for Greek yogurt. It has a slightly different taste, but the other flavorings are strong enough that shouldn’t make a huge difference. Greek yogurt does a good job keeping the same coleslaw texture you want, but it is much more healthy. 
  • Sweetener: We use ¼ cup granulated sugar in this Coleslaw Macaroni Salad recipe for a nice sweet undertone. However, if you want a slightly healthier sweetener, try using honey. You’ll exchange it in equal parts so use ¼ cup honey to replace the sugar and mix it in thoroughly with the other ingredients. 
  • Add-ins: For some flavor add-ins try mixing in dill, chives, or some lemon juice. If you want some extra vegetables, chop up cucumbers and broccoli to toss in. You could also add frozen peas to the mixture. 
  • Protein: To make this into a more filling main dish try mixing in some meat like tuna, chicken, or turkey. 


  • Serve: Don’t leave Coleslaw Macaroni Salad at room temperature for more than 2 hours. 
  • Store: Cover the salad or put it in an airtight container to store in the fridge. It should keep well for 3-4 days. 
  • Freeze: This recipe won’t freeze well because the mayonnaise and dressing will all separate. It’s much better to make a fresh batch. 

Coleslaw Macaroni Salad in bowl

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Coleslaw Macaroni Salad

Coleslaw Macaroni Salad is a perfect side dish. It's creamy, crunchy, and packed with flavor from celery seeds, mustard, cabbage, and relish.
Yield 8 Servings
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Course Lunch, Side Dish
Cuisine American
Author renee


  • 2 cups mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons relish , sweet or dill is fine
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 2 teaspoons celery seeds
  • 1 pound elbow macaroni , cooked and drained
  • 1/4 yellow onion , minced
  • 16 ounces coleslaw cabbage mix


  • In a large bowl whisk together mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and celery seeds.
  • Add pasta and cabbage mix.
  • Toss well.
  • Refrigerate for at least 2 hours before serving.



Calories: 392kcal | Carbohydrates: 59g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 785mg | Potassium: 258mg | Fiber: 3g | Sugar: 12g | Vitamin A: 95IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg
Keyword: Coleslaw Macaroni Salad

Creamy Coleslaw Macaroni Salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Fixed the night before. I would not do it the night before. Next day it was dry and not much flavor at all. Followed the directions to the T. Maybe it would have been better if made and served within a couple of hours.