Ingredients

• 2.5 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, with 2 tbsp of the juice reserved
• 3 cups - finely shredded cabbage
• 1/2 tsp - garlic powder
• 1 tbsp - Dijon-style mustard
• 2 tsp - apple cider vinegar
• 1 tbsp - canola oil
• 1 tsp - white pepper
• 1 tbsp - white sugar
• 1 cup - cherry-flavored yoghurt
• Salt and pepper to taste
• 1/2 cup - freshly shredded coconut
• 8 - maraschino cherries for garnish (optional)

How to Make Macaroni coleslaw

• 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.
• 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 yoghurt; 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 well, and then place in a serving bowl.
• Sprinkle with coconut, and garnish with maraschino cherries.