Macaroni Coleslaw

• 2 1/2 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
• 1/2 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
• 1/2 cup fresh shredded coconut
• 8 maraschino cherries for garnish (optional)

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.

elbow macaroni, red, onion, carrots, pineapple, cabbage, garlic, mustard, apple cider vinegar, canola oil, white pepper, white sugar, cherryflavored yogurt, salt, coconut, maraschino cherries

Taken from www.allrecipes.com/recipe/108533/macaroni-coleslaw/ (may not work)