Coleslaw pasta salad is a fun twist to traditional pasta salad. Loaded with texture, taste, and fabulous crunch. This is the perfect side dish for a summer bbq, picnic, or potluck! It can be made ahead of time too.
Yesterday was my kids’ last day of school! Now I have all 4 kids home…… all. day. long! I have friends that can’t wait for summertime and I’m over here asking myself “don’t they get sick of the fighting and bickering?!” or the “mom, I’m bored” every 5 minutes. Are their kids really that good or are mine just crazy? I never know. All I know is that I’ll be ready for school to start again by the weekend 🙂
I love my kids just as much as the next mom but seriously, is it Fall yet? 🙂 I now have a lot more sympathy for my own mother because not only did she have 6 kids home all summer long, she also had several other kids that she babysat too! Talk about a house full. I still don’t know how she managed to do it.
The one thing I do like about summer are all the salads and no-bake desserts. I’ve kind of been going no-bake dessert crazy on the blog lately. Triple layer lemon pudding pie and my newest favorite dessert of all time is this black forest cheesecake pie.
Both are no bake and both are so perfect for a bbq or potluck. Those seem to also happen a lot during the summer. 4th of July, graduation parties, or family gatherings. I am a sucker for a good potluck gathering where there are tons of dishes to choose from. This coleslaw pasta and this ranch pasta salad are my go-to dishes for BBQ’s and gatherings.
This coleslaw pasta salad just very well may be my favorite. The texture, crunch, and light flavor are out of this world delicious. Combine that with the super creamy and flavorful dressing and it’s a perfect match.
Cook up some ditalini pasta and add it with a bunch of other goodies. Celery, water chestnuts, bagged coleslaw mix, sweet onion, green pepper, and cucumbers. I also like to add some chopped up hard-boiled eggs too. The original recipe does not call for egg but I love the addition of it in this salad.
Some of the ingredients may sound a bit strange like the water chestnuts. But if you want some great crunchy texture then those water chestnuts are golden. They don’t have much flavor to them so they’re the perfect way to add a crunch without a strong flavor added as well.
The great thing about this salad is that it NEEDS to be made ahead of time. Anytime I can get something done in the morning when it’s not so busy, I am happy.
Surprisingly, this salad stays crunchy even the day after. Just like with any pasta salad it tends to not be so good on day 3 and 4, etc. I loved eating the leftovers for lunch the day after I made this.
- 1 box 16 oz ditalini pasta
- 1 bag 16 oz coleslaw mix
- 1 sweet onion finely chopped
- 2 celery ribs finely chopped
- 2 medium cucumbers finely chopped and seeded
- 1 green pepper finely chopped
- 1 can 8 ounces sliced water chestnuts, drained and chopped
- 3 hard boiled eggs chopped
- 1 1/2 cups mayonnaise
- 1/3 cup granulated sugar
- 1/4 apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook pasta according to package directions; drain and rinse in cold water.
Transfer pasta to a large mixing bowl; add the coleslaw mix, onions, celery, cucumber, green pepper, water chestnuts, and eggs. Mix together.
In separate bowl combine the dressing ingredients and stir with a whisk. Pour over the pasta salad and stir well to combine.
Cover and refrigerate for 2 hours before serving.
The original recipe does not call for the chopped eggs. I have added it and have not added it. It's good either way. I prefer the addition of the chopped eggs.
Remember to salt the pasta water!
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