Description

Coleslaw pasta salad combines crunchy cabbage and carrots with tender pasta and a creamy, tangy dressing. It’s a refreshing and versatile side dish perfect for picnics, barbecues, or family gatherings.

Ingredients

12 oz elbow macaroni or other small pasta
4 cups coleslaw mix (shredded cabbage and carrots)
3/4 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tbsp apple cider vinegar
1 tbsp sugar or honey
2 tsp Dijon mustard
1/2 tsp celery seeds (optional)
Salt and black pepper, to taste
1/2 cup green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper.
Add cooled pasta, coleslaw mix, and green onions to the dressing.
Toss until evenly coated.
Chill for at least 1 hour before serving to allow flavors to meld.

Notes

Add diced apples or raisins for a touch of sweetness.Mix in shredded chicken, tuna, or chickpeas for extra protein.Use tri-color pasta for a vibrant look.Add bell peppers or cucumbers for extra crunch.Best enjoyed within 3 days; stir before serving.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 5g
Sodium: 310mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg