Coleslaw Pasta Salad
Coleslaw pasta salad is a fun twist to traditional pasta salad. Loaded with texture, taste, and fabulous crunch. This is the perfect side dish for a summer bbq, picnic, or potluck! It can be made ahead of time too.
Ingredients
Coleslaw Pasta Salad
- o 1 box 16 oz ditalini pasta
- o 1 bag 16 oz coleslaw mix
- o 1 sweet onion finely chopped
- o 2 celery ribs finely chopped
- o 2 medium cucumbers finely chopped and seeded
- o 1 green pepper finely chopped
- o 1 can 8 ounces sliced water chestnuts drained and chopped
- o 3 hard boiled eggs chopped
Dressing
- o 1 1/2 cups mayonnaise
- o 1/3 cup granulated sugar
- o 1/4 apple cider vinegar
- o 1/2 teaspoon salt
- o 1/4 teaspoon pepper
Instructions
- Cook pasta according to package directions; drain and rinse in cold water.
- Transfer pasta to a large mixing bowl; add the coleslaw mix, onions, celery, cucumber, green pepper, water chestnuts, and eggs. Mix together.
- In separate bowl combine the dressing ingredients and stir with a whisk. Pour over the pasta salad and stir well to combine.
- Cover and refrigerate for 2 hours before serving.
Notes
The original recipe does not call for the chopped eggs. I have added it and have not added it. It's good either way. I prefer the addition of the chopped eggs. Remember to salt the pasta water!