Combine the creamy tang of coleslaw with the hearty texture of pasta in this delightful Creamy Coleslaw Pasta Salad. With crisp vegetables, tender pasta, and a sweet-tangy dressing, this recipe is a refreshing side dish perfect for barbecues, potlucks, or family dinners. Easy to make and bursting with texture and flavor, it’s sure to be a hit with everyone at the table.
Ingredients
For the Salad:
- 1 box (16 oz) ditalini pasta
- 1 bag (14–16 oz) coleslaw mix
- 1 sweet onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cucumbers, peeled, seeded, and chopped
- 1 green pepper, chopped small
- 1 can (8 oz) sliced water chestnuts, drained and chopped small
- 3 hard-boiled eggs, chopped
For the Dressing:
- 1½ cups mayonnaise
- ⅓ cup granulated sugar
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the ditalini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables : While the pasta is cooking, chop the onion, celery, cucumbers, green pepper, and water chestnuts. Place the chopped vegetables in a large mixing bowl along with the coleslaw mix.
- Make the Dressing : In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
- Assemble the Salad : Add the cooled pasta and chopped hard-boiled eggs to the vegetable mixture. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Chill and Serve : Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a side dish or light main course.
Conclusion
This Creamy Coleslaw Pasta Salad is a delightful fusion of creamy coleslaw and pasta salad that’s as versatile as it is delicious. Its blend of textures and flavors makes it the perfect addition to summer gatherings, backyard barbecues, or even weeknight dinners. Easy to prepare and even easier to love, it’s a must-try recipe for any occasion.
Creamy Coleslaw Pasta Salad: A Crunchy and Tangy Twist
A creamy pasta salad loaded with coleslaw mix,fresh veggies, and a sweet-tangy dressing that’s perfect for summer gatheringsor as a side dish for any meal.
Ingredients
For the Salad:
- 1 box 16 oz ditalini pasta
- 1 bag 14–16 oz coleslaw mix
- 1 sweet onion finely chopped
- 2 celery ribs finely chopped
- 2 cucumbers peeled, seeded, and chopped
- 1 green pepper chopped small
- 1 can 8 oz sliced water chestnuts, drained and chopped small
- 3 hard-boiled eggs chopped
For the Dressing:
- 1½ cups mayonnaise
- ⅓ cup granulated sugar
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the ditalini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables : While the pasta is cooking, chop the onion, celery, cucumbers, green pepper, and water chestnuts. Place the chopped vegetables in a large mixing bowl along with the coleslaw mix.
- Make the Dressing : In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
- Assemble the Salad : Add the cooled pasta and chopped hard-boiled eggs to the vegetable mixture. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Chill and Serve : Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a side dish or light main course.