Description
A refreshing pasta salad dressed in tangy-sweet coleslaw for a bold, comforting twist. Combines al dente pasta, crisp veggies, and crunchy textures for a no-fuss, crowd-pleasing meal.
Ingredients
12 oz ditalini pasta
2 cups coleslaw mix (shredded cabbage, carrots)
1/4 cup mayonnaise
2 tbsp cider vinegar
1 tbsp Dijon mustard
1 tbsp granulated sugar
1 tsp celery seeds
1/2 tsp salt
1/4 tsp black pepper
Instructions
Cook ditalini al dente according to package instructions; drain and cool.
In a bowl, whisk mayonnaise, cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper to create the dressing.
Add cooled pasta, coleslaw mix, and toss to combine.
Chill for 30 minutes before serving to allow flavors to meld.
Notes
Use pre-shredded coleslaw mix for convenience
Make ahead: Store chilled for up to 3 days
Swap pasta for elbow macaroni for a retro twist
Vegan option: Use vegan mayonnaise
Gluten-free: Use gluten-free pasta if needed
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg