- 2 1/2 cups elbow macaroni
- 1 medium red or green bell pepper, chopped
- 1 medium onion, diced
- 2 carrots, peeled and finely chopped
- 1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
- 3 cups finely shredded cabbage
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon-style mustard
- 2 teaspoons apple cider vinegar
- 1 tablespoon canola oil
- 1 teaspoon white pepper
- 1 tablespoon white sugar
- 1 cup cherry-flavored yogurt
- salt and pepper to taste
- 1/2 cup fresh shredded coconut
- 8 maraschino cherries for garnish (optional)
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
- Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
- In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
- To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.
09/01/2019
recipepes.com
macaroni coleslaw, recipe
PT15M
PT1H
5
455 calories
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