COLESLAW PASTA SALAD — Two favorite picnic salads are combined in this crunchy, creamy salad that’s perfect for potlucks and backyard barbecues.
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 Coleslaw Pasta Salad recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Coleslaw Pasta Salad
- Ditalini pasta
- Produce: coleslaw mix, red onion, celery, red pepper, green pepper, parsley
- Water chestnuts
- Cheddar cheese
- Cider vinegar
- Spices: paprika, garlic powder, onion powder, mustard powder, salt and pepper
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
- 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 Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 261 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 23mg Sodium: 315mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 5g
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Who Dished It Up First: Adapted from Taste of Home