 | | Directions |
- Cook the ditalini macaroni as directed on the package. Drain and rinse with cold water; allow to drain completely.
- Chop the celery, cucumber, green pepper and water chestnuts and combine in a large mixing bowl. Add the minced dried onion.
- Add the package of coleslaw mix and the drained ditalini. Toss all the ingredients together and set aside.
- Combine all the dressing ingredients together in a small bowl and whisk until smooth. Pour dressing over the other ingredients and toss until evenly coated.
- Pour salad into a serving bowl, cover and chill in the refrigerator for at least an hour before serving.
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Prep Time: 45 minutes
Container: Large mixing bowl
Servings: 16
|  | | Ingredients | | - | | 8 ounces ditalini macaroni |
| - | | 2 celery ribs, finely chopped |
| - | | 1 cucumber (medium), finely chopped |
| - | | 1 green pepper (medium), finely chopped |
| - | | 1 can water chestnuts (8 oz. can) - drained, finely chopped |
| - | | 3 tablespoons dried minced onion |
| - | | 1 package coleslaw mix (14 oz. pkg.) |
| - | | DRESSING: |
| - | | 1 1/2 cups salad dressing (such as Miracle Whip) |
| - | | 1/2 cup sugar |
| - | | 1/4 cup cider vinegar |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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