Coleslaw Pasta Salad
Coleslaw Pasta Salad
Ingredients
- 1 pound ditalini pasta
- 14 ounces coleslaw mix, pre-packaged
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, about 8-10 minutes.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 3
Once the pasta is cooked, drain it thoroughly in a colander. Rinse briefly with cold water to stop the cooking process and cool the pasta, then drain again very well.
⏱️ 2 min
- 4
Transfer the cooled and drained ditalini pasta to a large mixing bowl. Pour the prepared dressing over the pasta.
⏱️ 1 min
- 5
Using a spatula or large spoon, mix the pasta and dressing thoroughly until the pasta is fully coated.
⏱️ 2 min
- 6
Add the pre-packaged coleslaw mix to the bowl with the dressed pasta.
⏱️ 1 min
- 7
Mix all ingredients together with the spatula until they are well combined and the coleslaw is evenly distributed throughout the pasta.
⏱️ 4 min
- 8
Cover the bowl and refrigerate the coleslaw pasta salad for at least 2 hours before serving. This allows the flavors to meld and the salad to chill properly.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Coleslaw Pasta Salad
- 1 pound ditalini pasta
- 14 ounces coleslaw mix, pre-packaged
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, about 8-10 minutes.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 3
Once the pasta is cooked, drain it thoroughly in a colander. Rinse briefly with cold water to stop the cooking process and cool the pasta, then drain again very well.
⏱️ 2 min - 4
Transfer the cooled and drained ditalini pasta to a large mixing bowl. Pour the prepared dressing over the pasta.
⏱️ 1 min - 5
Using a spatula or large spoon, mix the pasta and dressing thoroughly until the pasta is fully coated.
⏱️ 2 min - 6
Add the pre-packaged coleslaw mix to the bowl with the dressed pasta.
⏱️ 1 min - 7
Mix all ingredients together with the spatula until they are well combined and the coleslaw is evenly distributed throughout the pasta.
⏱️ 4 min - 8
Cover the bowl and refrigerate the coleslaw pasta salad for at least 2 hours before serving. This allows the flavors to meld and the salad to chill properly.
⏱️ 120 min