Description
Coleslaw Pasta Salad is a vibrant and refreshing dish that perfectly marries the crunch of crisp cabbage with the soft texture of pasta. This creamy salad, dressed in a tangy blend of mayonnaise, apple cider vinegar, and Dijon mustard, makes for an ideal side for barbecues or a delightful main course when paired with grilled chicken or turkey.
Ingredients
Scale
- 16 ounces ditalini or any small pasta
- 1 1/2 cups mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon granulated onion or onion powder
- 1 tablespoon celery seeds
- 1 16-ounce bag of coleslaw mix
Instructions
- Cook the pasta: Boil salted water in a large pot, add ditalini, and cook until al dente. Drain and rinse with cold water.
- Make the dressing: In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, sugar, kosher salt, onion powder, and celery seeds until smooth.
- Combine: Add cooled pasta to the dressing and stir well. Gently fold in the coleslaw mix until evenly coated.
- Serve: Enjoy immediately or refrigerate for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (about 170g)
- Calories: 290
- Sugar: 6g
- Sodium: 440mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg