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.
Nutrition
Calories: 250kcal
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