20-Minute Coleslaw Pasta Salad: An Easy, Fast, and Delicious Miracle
This awesome coleslaw pasta salad is made with a creamy, tangy dressing and colorful fresh vegetables for a cozy, dreamy side dish perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound ditalini pasta
- 1 (16-ounce) bag coleslaw mix
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, finely diced
- 1 English cucumber, seeded and diced
- 1 cup cheddar cheese, cut into small cubes
- 1 1/2 cups mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 teaspoons parsley, minced
- 1 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
1. Cook the pasta according to the package directions until al dente. Drain well and rinse under cold water to cool quickly.
2. In a large bowl, combine the cooled pasta, coleslaw mix, corn, diced bell pepper, cucumber, and cheese cubes.
3. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, parsley, celery salt, onion powder, garlic powder, and black pepper until smooth.
4. Pour the dressing over the pasta mixture and toss well to evenly coat.
5. Refrigerate until ready to serve for best flavor.
Notes
Let the flavors meld: While this can be served right away, it tastes even better after refrigerating for at least 2 to 3 hours.
Cook pasta al dente: Aim for tender pasta with a slight firmness to prevent a mushy texture.
Rinse pasta: Rinsing under cold water stops the cooking process and keeps the pasta from sticking.
Drain coleslaw mix: Remove excess moisture from the coleslaw mix to prevent a watery salad.
Find it online: https://cookingwithramsay.com/coleslaw-pasta-salad/