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Macaroni Coleslaw

Susan Parran

"A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats."
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1 h 50 m servings 249 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. 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.
  4. To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.

Nutrition Facts

Per Serving: 249 calories; 4.4 g fat; 46.6 g carbohydrates; 6.6 g protein; 2 mg cholesterol; 161 mg sodium. Full nutrition

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Read all reviews 3
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I love recipes like this that people think they will hate but end up raving about. Who would think things like cabbage, pineapple, cherry yogurt and Dijon would go together so perfectly? This sa...

Fantastic Recipe! Wonderful flavour and beautiful mix of colors! I followed the recipe exactly, my husband said it was his favorite salad. I served it with the key west chicken from this site.

I hate to say this but, I really did not care for this! Thought maybe it was just me so i had my daughter taste it ( she usually likes different things) her reaction was the same. Its easy enou...