Coleslaw Pasta Salad
Coleslaw Pasta Salad is a refreshing and vibrant dish that combines the delightful crunch of fresh vegetables with the creamy goodness of a homemade dressing. This unique twist on traditional pasta salads features ditalini pasta, crunchy coleslaw mix, and hard-boiled eggs, creating a perfect harmony of flavors and textures. Ideal for picnics, barbecues, or family gatherings, this salad is not only easy to whip up but also bursting with flavor. Whether served as a side dish or a light main course, Coleslaw Pasta Salad is sure to impress your guests with its colorful presentation and satisfying taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 16 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 16 oz ditalini pasta
- 14–16 oz coleslaw mix
- 1 finely chopped sweet onion
- 2 finely chopped celery ribs
- 2 peeled, seeded, and chopped cucumbers
- 1 chopped green pepper
- 8 oz can of sliced water chestnuts (drained and chopped)
- 3 chopped hard-boiled eggs
- 1.5 cups mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the ditalini pasta according to package directions 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 the dressing over the pasta mixture and gently toss to combine thoroughly.
- Cover the salad and refrigerate for at least 4–6 hours before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Find it online: https://myrecipesbook.com/coleslaw-pasta-salad/