You can make this easy coleslaw pasta salad for your next summer barbecue or potluck. It combines crunchy slaw vegetables with tender pasta in a tangy, creamy dressing.
Author:jesscarter
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:8 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
4 cups shredded cabbage (coleslaw mix)
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1 cup mayonnaise (best mayonnaise based pasta salad)
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon celery salt
1/2 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
While the pasta cools, prepare the coleslaw dressing for pasta salad. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, black pepper, and salt until smooth.
In a large bowl, combine the cooled pasta, shredded cabbage (coleslaw mix), shredded carrots, celery, and red onion.
Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
Cover the coleslaw pasta salad and refrigerate for at least 2 hours before serving. This allows the flavors to blend.
Stir the salad again before serving. This is a great make ahead picnic salad.
Notes
For a tangier slaw pasta recipe, increase the apple cider vinegar by one tablespoon.
If you plan to serve this as a side dish for grilled chicken later, you may want to reserve a small amount of dressing to stir in just before serving, as the pasta absorbs liquid over time.
This recipe works well as a quick vegetarian pasta salad.