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Coleslaw Pasta Salad

Coleslaw Pasta Salad

Coleslaw Pasta Salad is a delightful and refreshing dish that combines crunchy vegetables and creamy dressing with ditalini pasta. Perfect for any occasion, this colorful salad is not only quick to prepare but also a crowd-pleaser at picnics, potlucks, or family dinners. The combination of sweet onion, celery, cucumbers, and water chestnuts adds texture and flavor, while hard-boiled eggs provide richness. This versatile recipe can be made ahead of time, allowing the flavors to meld together beautifully.

  • Total Time: 30 minutes
  • Yield: Serves approximately 8

Ingredients

Scale
  • 16 oz ditalini pasta
  • 14–16 oz coleslaw mix
  • 1 sweet onion (finely chopped)
  • 2 celery ribs (finely chopped)
  • 2 cucumbers (peeled, seeded & chopped)
  • 1 green pepper (chopped small)
  • 8 oz sliced water chestnuts (drained & chopped small)
  • 3 hard-boiled eggs (chopped)
  • 1.5 cups mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the ditalini pasta according to package directions in salted boiling water. Drain and rinse under cold water; set aside.
  2. In a large mixing bowl, combine the cooked pasta with coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs.
  3. In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
  4. Pour the dressing over the salad mixture and stir until everything is evenly coated.
  5. Cover and refrigerate for at least 4 hours before serving to allow flavors to blend.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 380
  • Sugar: 6g
  • Sodium: 540mg
  • Fat: 28g
  • Saturated Fat: 4g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 70mg

Keywords: For added crunch or flavor variation, consider adding shredded carrots or diced bell peppers. To lighten the dish, substitute half of the mayonnaise with Greek yogurt.

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