Creamy Coleslaw Pasta Salad
Creamy coleslaw pasta combines two classic picnic side dishes into one winning recipe. Macaroni and satisfyingly crunchy mix of veggies gets tossed in a creamy, tangy dressing. You'll love this at every barbecue and potluck all summer long!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Southern
Servings: 8
Calories: 375kcal
For The Salad
- 8-10 ounces ditalini pasta cooked al dente & cooled completely
- 1 16 oz bag coleslaw mix tri color preferred
- 3 green onions thinly sliced
- 1 English cucumber peeled, seeded & chopped
- 3 stalks celery thinly sliced
- 1 green pepper seeded & chopped
- 2 hard boiled eggs chopped (optional)
For The Dressing
- 1 cup mayo
- 1/3 cup sour cream
- 1 1/2 tbsp stone ground mustard
- 2 tbsp sugar
- 1/4 cup apple cider vinegar
- 1 tbsp fresh basil leaves chopped
- salt & pepper to taste
To Make The Salad
Add all of the prepped salad ingredients to a large mixing bowl. Gently toss until evenly combined.
Pour the dressing out over the salad. Toss again until everything's evenly mixed and smooth & creamy.
Season with salt & pepper, to taste.
Serve & enjoy!
- Make sure to refrigerate it or keep it cool once you dish it out to maximize its freshness.
- Feel free to omit any of the veggies you don't like.
- The egg isn't required but does add extra texture and creaminess to the finished product.
Calories: 375kcal | Carbohydrates: 31g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 253mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 35mg | Calcium: 66mg | Iron: 1mg