Description
Coleslaw Pasta Salad combines tender ditalini pasta, crunchy vegetables, hard-boiled eggs, and a sweet, creamy dressing. It is a chilled, crowd-friendly side dish perfect for cookouts, potlucks, and family gatherings.
Ingredients
Scale
- 1 box (16 oz) ditalini pasta
- 1 bag (14–16 oz) coleslaw mix
- 1 sweet onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cucumbers, peeled, seeded, and chopped
- 1 green bell pepper, chopped small
- 1 can (8 oz) sliced water chestnuts, drained and chopped
- 3 hard-boiled eggs, chopped
- 1 1/2 cups mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the ditalini pasta in salted boiling water according to package directions, then drain and rinse under cold water.
- Add the cooled pasta, coleslaw mix, onion, celery, cucumbers, green pepper, water chestnuts, and eggs to a large bowl and stir gently.
- In a separate bowl, whisk together mayonnaise, sugar, vinegar, salt, and pepper until smooth.
- Pour the dressing over the salad and mix until evenly coated.
- Cover and refrigerate for 4–6 hours before serving chilled.
Notes
- Chill the salad for at least 4 hours for best flavor and texture.
- Use full-fat mayonnaise for the creamiest results.
- Chop vegetables into small, even pieces for balanced bites.
- Prep Time: 20 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg