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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Submitted by Sandra Matteson of Westhope North Dakota. This recipe comes from my friend peggy. She brought it to a picnic, and everyone leave it so much, we all just had to have the recipe. Ingredients:
1 (7 ounce) package ring macaroni or 1 (7 ounce) package ditalini |
1 (16 ounce) package coleslaw mix |
2 medium onions, finely chopped |
2 celery ribs, finely chopped |
1 medium cucumber, finely chopped |
1 medium green pepper, finely chopped |
1 (8 ounce) can water chestnuts, drained and chopped |
1 1/2 cups reduced fat salad dressing (mayonnaise) |
1/3 cup sugar |
1/4 cup cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper, and water chestnuts.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
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