Coleslaw Pasta Salad is a perfect side for barbecues, picnics, or just a refreshing addition to any meal. Easy to make and even easier to enjoy, this pasta salad brings together the best of both worlds in every bite.
I'm a big fan of both coleslaw and pasta salad. I love the crunch of the cabbage in coleslaw, and I love the chewy texture of pasta in pasta salad. So I thought, why not combine the two? That's how this mouthwatering Coleslaw Pasta Salad came to be. It's a delightful dish that brings together the best of both worlds, with a blend of flavors and textures that never fails to satisfy.
Let us know what you think in the comments!
Try some of our other favorite side dishes, such as Ham and Cheese Butter Swim Biscuits, Cheesy Broccoli Casserole, Cheesy Hash Brown Casserole, or Slow Cooker Macaroni and Cheese.
Jump to:
Ingredients for Pasta Salad with Coleslaw
- ditalini pasta or elbow macaroni
- coleslaw mix bag
- mayonnaise
- granulated sugar
- apple cider vinegar
- salt
- black pepper
- dijon mustard
- onion powder
- dry mustard powder
- celery seeds or celery salt
FAQs
Coleslaw Pasta Salad is a unique and flavorful combination of classic coleslaw ingredients mixed with cooked pasta. It features a creamy coleslaw dressing that ties together the crunch of cabbage and the tender texture of pasta, making it a delightful side dish for barbecues, picnics, and potlucks.
Yes, Coleslaw Pasta Salad can be made ahead of time. In fact, it often tastes better after chilling for a few hours or overnight, as the flavors have time to meld together. Just give it a good stir before serving.
Coleslaw Pasta Salad is a versatile side dish that pairs well with grilled meats, burgers, hot dogs, sandwiches, or fried chicken. It’s also great as part of a picnic spread or potluck buffet.
For a tangier salad, add a bit more apple cider vinegar or a squeeze of fresh lemon juice. For a sweeter salad, increase the amount of sugar or add some sweet pickle relish to the dressing.
Top Tips
- Pasta selection: Opt for sturdy pasta shapes that can hold up well in the salad, such as ditalini, rotini, fusilli, or penne. Cook the pasta al dente according to the package instructions, as overcooked pasta can become mushy when mixed with the other ingredients.
- Balance the flavors: Experiment with the coleslaw dressing to achieve the perfect balance of tanginess and creaminess. Adjust the amount of vinegar, mayonnaise, and seasonings to suit your taste preferences. Consider adding a touch of sweetness with a teaspoon of honey or a sprinkle of sugar.
- Let it chill: After combining the cooked pasta, shredded vegetables, and dressing, refrigerate the salad for at least an hour to allow the flavors to meld together. This chilling time enhances the taste and texture of the salad.
- Seasoning and garnish: Taste the salad before serving and adjust the seasoning as needed. Add a sprinkle of salt, pepper, or your preferred seasonings to enhance the flavors.
- Serve chilled: Coleslaw Pasta Salad is best enjoyed chilled, so keep it refrigerated until ready to serve. This will ensure that the flavors are at their peak and the salad remains crisp and refreshing.
How to make Coleslaw Pasta Salad
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, dry mustard powder, celery salt, and black pepper until well combined. Taste the dressing and adjust the seasonings if needed.
- Combine the ingredients: Add coleslaw mix, and cooled pasta to the dressing bowl. Toss well to coat evenly.
- Chill and serve: Cover the bowl with plastic wrap or transfer the salad to a sealed container. Place it in the refrigerator and let it chill for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve cold.
Coleslaw Pasta Salad Recipe
Ingredients
- 16 oz ditalini pasta or elbow macaroni
- 16 oz coleslaw mix bag
- 1 ½ cups mayonnaise
- ¼ cup granulated sugar
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 tablespoon dry mustard powder
- 1 tablespoon celery seeds or 1 teaspoon celery salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, dry mustard powder, celery salt, and black pepper until well combined. Taste the dressing and adjust the seasonings if needed.
- Combine the ingredients: Add coleslaw mix, and cooled pasta to the dressing bowl. Toss well to coat evenly.
- Chill and serve: Cover the bowl with plastic wrap or transfer the salad to a sealed container. Place it in the refrigerator and let it chill for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve cold.
Leave a Reply