Creamy Pasta Salad with Coleslaw Dressing
A quick and versatile pasta salad featuring a creamy dressing and crunchy coleslaw mix. Perfect for family dinners or potlucks.
Ingredients
Dressing Ingredients
- 1 cup Mayonnaise (can substitute with Greek yogurt)
- 1 tablespoon Dijon Mustard (can use yellow mustard for milder flavor)
- 2 tablespoons Cider Vinegar (white vinegar or lemon juice can be substituted)
- 1 tablespoon Sugar (omit for less sweetness)
- 1 teaspoon Salt (adjust to taste)
- 1 small Onion (finely grated) (shallots or green onions can be used)
- 1 teaspoon Celery Seeds (omit if not available or substitute with poppy seeds)
- 1/2 teaspoon Black Pepper (freshly ground is best)
Pasta and Veggie Ingredients
- 12 ounces Ditalini Pasta (can substitute with small shells or elbow macaroni)
- 4 cups Coleslaw Mix (or homemade shredded cabbage and carrots)
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water and cook the ditalini pasta according to package instructions until al dente. Drain and rinse it under cold water to halt cooking.
Preparing the Dressing
- In a large mixing bowl, stir together the mayonnaise, Dijon mustard, cider vinegar, sugar, salt, grated onion, celery seeds, and black pepper. Mix well until everything is thoroughly combined.
Mixing Ingredients
- Add the cooled pasta to the dressing and stir gently until all the pasta is well-coated.
- Fold in the coleslaw mix until evenly distributed.
Final Steps
- Taste the salad and adjust seasoning if needed.
- Cover and refrigerate the salad for at least an hour to allow the flavors to meld.
Notes
Best enjoyed chilled. Pairs beautifully with grilled meats or can be served as a filling vegetarian meal. Store leftovers in an airtight container in the fridge for 3-5 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!