Two favorite picnic salads are combined in this crunchy, creamy salad that’s perfect for potlucks and backyard barbecues.
Why You’ll Love This Recipe
If you’re a fan of pasta salad and coleslaw, then you are going to love this crunchy, creamy, Coleslaw Pasta Salad!
Basically, it’s two favorites combined in one amazing salad. You get a creamy pasta salad with the crunch of coleslaw, all in one delicious dish!
Along with pasta and cabbage in a mayonnaise based dressing, this salad also features red onions, bell peppers, water chestnuts and celery. Plus lots of savory spices and seasonings.
This salad is hands-down the best pasta salad I’ve tried in a long time. Or is it the best coleslaw I’ve tried in a long time? Either way, it’s now a favorite.
And the perfect salad for feeding a crowd at your next backyard barbecue or potluck. Don’t be surprised if you get lots of requests for the recipe.
If you can’t find the tiny little Ditalini style pasta, small shells or even regular elbow macaroni will work just as well. And if you prefer, you can shred your own cabbage and carrots for the coleslaw mix.
Personally, I love saving time by using the coleslaw mix in a bag, but if you happen to have a head of cabbage handy, shred it up and use it in this recipe!
The cabbage does tend to release a lot of moisture, which can meat the salad tends to get watery if it sits overnight. A good trick for that is to put your coleslaw mix in a bag and toss it with a few teaspoons of salt to release all that extra water.
Let it sit for an hour or so to drain off the moisture that’s released. Just be sure to rinse the cabbage off before you add it to your salad, or it will be a little on the salty side.
This unique Coleslaw Pasta Salad is sure to be a hit wherever you serve it. Like I said, it’s a new favorite at my house, and I think you’re going to love it too!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Ditalini pasta
- Produce: coleslaw mix, red onion, celery, red pepper, green pepper, parsley
- Water chestnuts
- Cheddar cheese
- Mayonnaise
- Sugar
- Cider vinegar
- Spices: paprika, garlic powder, onion powder, mustard powder, salt and pepper
Coleslaw Pasta Salad
Ingredients
For the salad
- 8 ounces Ditalini pasta
- 1 14 oz. package coleslaw mix
- 1/2 cup diced red onion
- 2 ribs celery diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 8 oz. can water chestnuts, drained and chopped
- 8 ounces cheddar cheese cubed
- 1/4 cup chopped fresh parlsey
For the Dressing
- 1 1/2 cups mayonnaise
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon onion powder
Instructions
- Cook pasta according to package directions. Rinse with cold water and drain. Transfer to large bowl and add remaining salad ingredients. Toss to mix well.
- In a small bowl, whisk together the dressing ingredients. Pour over pasta mixture and toss to coat well. Cover and refrigerate for at least one hour before serving.
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Nutrition
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