Ingredients

The following ingredients have 15 Servings
  • 2 cups (300g) elbow macaroni, (measured when dry)
  • 1/2 tablespoon apple cider vinegar
  • 2 English cucumbers, (cut into half moons (2 cups; 260g))
  • 1 green bell pepper, (finely chopped (1 cup; 135g))
  • 2 regular celery ribs, (finely chopped (3/4 cup; 93g))
  • 1/2 large red onion, (finely chopped (1 cup; 135g))
  • 1 package (14-16 oz; 454g) coleslaw mix (Note 1)
  • 1 and 1/2 cups (300g) mayonnaise (recommended: Best Foods/Hellman's)
  • 1/4 cup (50g) granulated sugar (Note 2)
  • 1/4 cup (57g) apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon (17g) fresh lemon juice

Instruction

  • MACARONI NOODLES: Prepare the pasta according to package directions. (Cook only 2 cups, not the whole package.) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste underseasoned. Drain pasta, rinse under cold water, and pour back into the (dry) pot they cooked in. Toss with apple cider vinegar and then allow the noodles to fully cool.
  • VEGGIE PREP: Meanwhile, prepare the veggies. Remove about an inch of each end of the English cucumbers (this part is bitter). Slice each cucumber in half and then cut the halves into moons. Finely chop the green pepper and red onion.
  • ASSEMBLY: Once the noodles are completely cooled, add to a very large bowl. Toss with the coleslaw mix. Add the cucumbers, green pepper, celery, and red onion on top.
  • DRESSING: Meanwhile, add all of the dressing ingredients to a small bowl. Whisk to combine. If serving all of this salad the same day (See Note 3): pour over the salad and toss until all the ingredients are well coated. Cover tightly and allow to chill thoroughly in the fridge for at least 30 minutes and up to 1 hour before serving. Toss right before serving and taste for additional seasonings if needed. Once dressed, salad is best enjoyed the same day.