Irresistible Pasta Salad with Coleslaw Dressing
This creamy, tangy pasta salad combines tender ditalini pasta with a vibrant coleslaw dressing. Perfect for summer gatherings, it offers a delightful balance of crunch from cabbage, carrots and sweet-tart notes from mustard and cider vinegar. A customizable, make-ahead crowd-pleaser.
- Prep Time: 15
- Cook Time: 8
- Total Time: 60
- Yield: 8 servings
- Category: salads
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups ditalini pasta, uncooked
2 cups coleslaw mix (cabbage, carrots)
2/3 cup mayonnaise (vegetable oil based)
2 tbsp cider vinegar
1 1/2 tbsp sugar
1 tbsp Dijon mustard (vegetarian)
2 tsp celery seeds
Optional: 1 cup black beans, cooked (for added protein)
Optional: fresh parsley or cilantro, chopped (for freshness)
Instructions
1. Cook ditalini pasta in salted boiling water until al dente. Drain and let cool
2. Prepare coleslaw dressing by whisking mayonnaise, cider vinegar, sugar, Dijon mustard, and celery seeds until smooth
3. Combine cooled pasta, coleslaw mix, and dressing in a large bowl. Fold gently to coat evenly
4. Chill for at least 2 hours before serving (flavors deepen as it rests)
5. Optionally add black beans or herbs before chilling
6. Serve cold, garnished with additional celery seeds if desired
Notes
Storage: Keep in airtight container for up to 3 days. Letting it rest overnight enhances flavor
Substitute 2 cups of shredded kale for coleslaw mix for a green twist
Use lime juice instead of cider vinegar for a tropical touch
Dried herbs in the dressing are acceptable if fresh herbs aren’t preferred