Macaroni Coleslaw

By Susan Parran

3.75 / 5

40min

10min

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2 ½ 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
½ 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
½ cup fresh shredded coconut
8 maraschino cherries for garnish