Description
Coleslaw Pasta Salad is a refreshing, vibrant dish that offers a delightful twist on traditional pasta salads. This crowd-pleaser features ditalini pasta mixed with a crunchy coleslaw blend, fresh vegetables, and a creamy dressing that strikes the perfect balance between sweetness and tanginess. Ideal for picnics, barbecues, or potlucks, this salad not only impresses with its colorful presentation but also delivers bold flavors that will have everyone coming back for more. Easy to prepare and make ahead of time, it’s the perfect solution for busy days or family gatherings.
Ingredients
Scale
- 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, & chopped)
- 1 green pepper (chopped small)
- 1 can (8 oz) sliced water chestnuts (drained & chopped small)
- 3 hard-boiled eggs (chopped)
- 1 ½ cups mayonnaise
- ⅓ cup granulated sugar
- ¼ cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook ditalini pasta according to package instructions in salted boiling water. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine cooked pasta with coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs.
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
- Pour dressing over the pasta mixture and gently fold to coat all ingredients evenly.
- Cover and refrigerate for at least 4 hours before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg