This post may contain affiliate links, view our disclosure policy.
Coleslaw Pasta Salad is a fun and delicious twist to traditional pasta salad. Ditalini pasta, crunchy coleslaw mix, hard-boiled eggs, and other mix-ins combine with a sweet & creamy mayonnaise based dressing.
Coleslaw Pasta Salad Recipe
This coleslaw pasta salad is full of amazing crunch, texture, and creamy flavor. Pasta salads are one of my favorite things to experiment with in the kitchen – so many varieties and ways to make it – like this Deviled Egg Pasta Salad or this Italian Tortellini Pasta Salad that uses tortellini instead of traditional pasta shapes.
Coleslaw pasta salad is always a winner wherever I take it. It’s different than your average pasta salads that usually make an appearance at gatherings and BBQ’s.
There is lots of chopping involved but it’s always worth it, promise!
Ingredients Needed
Coleslaw Pasta Salad Ingredients
- Ditalini Pasta : This is a small tube-shaped pasta that can be found in the pasta aisle.
- Coleslaw Mix : You’ll find this in the refrigerated produce section alongside the other bagged salad mixes.
- Sweet Onion
- Celery
- Cucumbers : I like to use an English cucumber because they are not as wet and don’t have as many seeds as regular cucumbers do. If using regular cucumbers, I would recommend scooping out the center of the cucumber (seeds and what not) with a spoon before dicing into small pieces.
- Green Pepper
- Sliced Water Chestnuts : These are the ‘secret ingredient’ for ultimate crunch and texture in the pasta salad.
- Hard-Boiled Eggs : Try my fail-proof Instant Pot Hard Boiled Eggs or make them your preferred way, and you can even buy them from the grocery store if wanted.
Creamy Dressing Ingredients
- Mayonnaise : I prefer full-fat mayonnaise because it has the best taste and thick, creamy texture. You can use reduced-fat or lite, or whatever other mayonnaise you prefer.
- Granulated Sugar
- Apple Cider Vinegar
- Kosher Salt : Use more as needed. I always salt my ditalini pasta really well when boiling it, so I usually only end up adding about 1/2 teaspoon salt to the salad.
- Black Pepper
How To Make Coleslaw Pasta Salad (Printable Recipe Card)
Cook pasta in boiling water according to the package directions. When done, drain the pasta in a colander and rinse it under cold water. Set aside to cool sightly while you prepare and chop the remaining ingredients.
In a large mixing bowl, add the cooked pasta, coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs. Stir to combine together.
In a separate smaller bowl, whisk together all the creamy dressing ingredients until smooth and combined.
Pour the dressing over top the coleslaw pasta salad and mix together until thoroughly combined.
Cover the bowl with a lid or plastic wrap, and refrigerate for 4-6 hours before serving chilled.
How To Store Leftover Pasta Salad With Coleslaw
Store leftovers inside an airtight container, or cover the bowl with a lid or plastic wrap, and refrigerate for up to 3-4 days. Leftovers actually keep well for a couple days and the coleslaw will still retain its crunch!
After a couple days in the fridge, the pasta salad does thicken because the pasta will soak up the dressing, and the coleslaw will start to soften. Give it a good mix, and if it still needs something, you can add a little bit of mayonnaise or a small amount of vinegar to moisten it back up.
Tips For Success
- Prepare this salad ahead of time so it has at least 4 hours in the fridge before serving. It’s so much better after it has chilled. You can serve it right away if you want, but we think it’s so much better chilled after a few hours fridge time. I don’t recommend making it the night before, or else the pasta salad will soak up all the dressing and it will become too thick. For best presentation, taste, and texture for serving – I recommend only letting it chill for 4-6 hours.
- If you want an amazing pasta salad then using full-fat mayonnaise is a must!
- Try to chop everything into small pieces so you gets some of everything in each bite. I prefer small cuts when it comes to pasta salad so I keep things pretty finely chopped when I make this.
- For whatever reason, I have seen 14 ounce bags of coleslaw and 16 ounce bags. Either one works fine in the recipe, so whatever size your grocery store sells, use that one. But make sure it’s in that 14-16 ounce range.
More Pasta Salad Recipes
- Ranch Pasta Salad
- Easy Italian Pasta Salad
- Tri Color Pasta Salad
- Poppyseed Chicken Pasta Salad
- Shrimp Macaroni Salad
- Hawaiian Macaroni Salad
Coleslaw Pasta Salad
Ingredients
coleslaw pasta salad
- 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, & chopped
- 1 green pepper chopped small
- 1 can (8 oz) sliced water chestnuts drained & chopped small
- 3 hard boiled eggs chopped
dressing
- 1 1/2 cups mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- ½ teaspoon salt (more as needed)
- ¼ teaspoon pepper
Instructions
- Cook pasta in boiling water according to the package directions. When done, drain the pasta in a colander and rinse it under cold water. Set aside to cool sightly while you prepare and chop the remaining ingredients.*Don't forget to add salt to the boiling water! I add 1-2 teaspoons kosher salt.1 box (16 oz) ditalini pasta
- In a large mixing bowl, add the cooked pasta, coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs. Stir to combine together.1 bag (14-16 oz) coleslaw mix, 1 sweet onion, 2 celery ribs, 2 cucumbers, 1 green pepper, 1 can (8 oz) sliced water chestnuts, 3 hard boiled eggs
- In a separate smaller bowl, whisk together all the creamy dressing ingredients until smooth and combined.1 1/2 cups mayonnaise, 1/3 cup granulated sugar, 1/4 cup apple cider vinegar, ½ teaspoon salt, ¼ teaspoon pepper
- Pour the dressing over top the coleslaw pasta salad and mix together until thoroughly combined.
- Cover the bowl with a lid or plastic wrap, and refrigerate for 4-6 hours before serving chilled.
Video
Notes
-
- Prepare this salad ahead of time so it has at least 4 hours in the fridge before serving. It’s so much better after it has chilled. You can serve it right away if you want, but we think it’s so much better chilled after a few hours fridge time. I don’t recommend making it the night before, or else the pasta salad will soak up all the dressing and it will become too thick. For best presentation, taste, and texture for serving – I recommend only letting it chill for 4-6 hours.
-
- If you want an amazing pasta salad then using full-fat mayonnaise is a must!
-
- Try to chop everything into small pieces so you gets some of everything in each bite. I prefer small cuts when it comes to pasta salad so I keep things pretty finely chopped when I make this.
-
- For whatever reason, I have seen 14 ounce bags of coleslaw and 16 ounce bags. Either one works fine in the recipe, so whatever size your grocery store sells, use that one. But make sure it’s in that 14-16 ounce range.
- Leftovers are still delicious and surprisingly, the salad stays well in the fridge while still maintaining some of the coleslaw crunch.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Hi, this is a very interesting recipe but I have one question, please. “1/4 apple cider vinegar”, what is the quantity for that? I know this is a very strong ingredient and too much can be over whelming. Coleslaw is my “Church dish” so I try to find different ways to make and I love this!
Thanks in advance,
Hi Sherry. I am very sensitive to vinegar as well, so I know what you mean. The original recipe actually called for white vinegar which is very over powering. I used apple cider instead because it is more subtle. The 1/4 cup is correct and it is not too over whelming. If you are worried you would be fine reducing it down to 3 tablespoons perhaps.
HI, Do you think you could cut the sugar down and add honey instead?
Hey. I have never used honey so I am not sure. You could always try it but it may be too much liquid (?). Not positive on that but it seems like it would. You could also get away with reducing the sugar amount or even not adding it.
This looks great! How many servings?
I never know how many servings to say for salads like this. It makes a lot. A big bowl. I would say it easily serves 12-15 for like a side dish, like at a potluck or something like that.
You could (gasp) even add shredded rotisserie chicken, tuna, tiny shrimp, shredded cheddar – whatever – to make this a full lunch or dinner rather than as a side. Looking forward to making this all summer!
Yummy, yes those would all be great additions! Thanks for the suggestions and I may just have to try a few. Thanks for visiting.
I have made the basic recipe two different times. Both were a big hit. This is a great tasty salad for a group. It is now my go to veggie pasta salad choice.
Hi! I just happened upon your blog when I did a search for search for for “recipes using quick cook steel cut oats” I plan to make the Energy Bites tomorrow, w/ almond butter, ground flax seeds & chocolate chips *they sound “yum~o~liciously* healthy! I am looking forward to making the Coleslaw Pasta Salad soon. My plan is to divide it in half & add canned salmon to one portion. I am anticipating a scrumptious summer double hitter 🙂
Sounds delicious! So happy to hear you found the energy bites recipe when you searched. Welcome to my blog and I hope you find some good stuff.
I never know when people say mayo whether they mean Hellmann’s or kraft miracle whip.
Which one did you use? This recipe sounds awesome, thank you. I’m using it for a party this week end!??
I always use Hellman’s because I think the taste is much better. But, I have used Kraft as well cause that’s what I had at the time. Both will work just fine but Hellman’s is a creamier more flavorful mayo, I think anyways 🙂
Thanks! Hellmans it is!???
Made this salad yesterday for a family birthday party. Was a great hit. Only thing I did different was added a red bell pepper that needed to be used.
The addition of red pepper is great! I am happy to hear it was a hit.
Make this recipe all of the time but I do cut down on the Apple Cider Vinegar to about 3 tablespoons. It is delicious and refreshing!
I make this all the time especially for a crowd. I’ve gotten so many compliments on it.
I made this recipe for Easter and it was great. Totally delicious. I will make it again for Memorial Day weekend.
A guest brought this to my home last night for a party but forgot to take it out of the fridge when it was time to eat. Found it this morning and I am almost ashamed to say I ate more than half the bowl. Delicious!
haha, oh no! But yay for you 🙂 SO happy to hear you loved it!
Helen, we must be twins separated at birth LOL
I have made this recipe twice. It is delicious. The recipe makes a lot. I would recommend cutting quality of ingredients in half.
Yes it does make a lot! Perfect for big gatherings or potlucks.
Just made this salad and it turned out great. I had to make a lot of adjustments do to availability. I had vegetable rotini so I put a small amount at a time in the food processor to make the pasta smaller. I didn’t have apple cider vinegar so I used white wine vinegar. I left out the green peppers & eggs and used extra salad pickles. Everyone loved it. Will make for my next potluck.
What is the measurement for apple cider vinegar?
I made this for Father’s Day campout and it was a hit! We had 11 people and plenty leftover for another meal. Didn’t know the exact measurement of apple cider vinegar. Please update recipe.
Thanks for letting me know about the vinegar. I will go check that out right now. So glad it was a hit!
This is by far my favorite pasta salad! I add 8oz of cubed cheddar cheese which takes it over the top…… adds a nice bit of Salty-ness. Makes a lot so it’s a great salad to take for a crowd. Make it ahead as it’s better the next day after flavors meld. Soooo good!!
I agree! It’s so good the next day. And I have to say I will definitely be trying cheese when I make it again. I’ve heard that from several people now how amazing it is with cheese.
I have to tell you that this salad is absolutely delicious, and I can’t wait to make it for a family gathering or barbecue. And frankly, I didn’t even notice that the vinegar amount didn’t specify 1/4 “cup”. I halved the recipe for just my husband and me and that still made a good amount. Thanks for sharing such a great recipe! It is definitely a keeper.
My family loves this recipe!
it took some time to chop all the veggies, but it was well worth the effort! great salad, will be serving this at the next family gathering!
This is one of my all time favorite recipes. I have made it many times for events and always come away with recipe requests. I make two very slight alterations to the recipe. I use 3 cups of uncooked pasta as I like a creaminess to the salad and when using the full box it loses that. I also use 1/8 cup apple cider vinegar and 1/8 cup white wine vinegar which is a little odd but I am not a big apple cider fan so that could be just me. Also red pepper instead of green gives it some color as I use the mini cucumbers which gives me the green. Love this recipe. Make and enjoy!!!
So glad this salad is always a hit for you! Nice job. Thanks for leaving your comment and review. I appreciate it.
Love, love this salad…..I .add cubed cheddar or cheese crumbles and no celery or eggs. I make it at least once a month. Delicious, addicting and healthy!
This pasta salad was just wonderful. I went to a friends house for the 4th of July lunch and she served this as a side salad. Mmmmmmmmm
I have made his for years!! I put tomatoes and cucumbers in mine also!! This is amazing!! MY KIDS LOVE IT!! Big hit at any outing or cookout!!
Great inspiration. I used whole wheat pasta, half a bag of Sam’s Club coleslaw, 1 English cucumber, 2 large handfuls marinated olives, 2 cans of beautiful wild salmon, 1 pouch tuna, about 1 cup homemade mayo, about 1/2 c milk kefir, several T kombucha vinegar, granulated garlic, fresh dill & lovage, lots of sea salt & cracked pepper. Thank youI!
I have made this recipe about 5 times. I add 1/4 cup sour cream and rdishes.
So delicious !
Looks great! Do you think this is enough for 13 adults or should I double it?
Oh for sure there is more than enough for 13 adults.
Cant WAIT to try this recipe! Also, so many variations and ideas on ingredients. Yummy!
This is a must try recipe. Since my knife skills are bad, the food processor attachment for my blender is used for chopping. Appreciate the forewarn about the chopping.
Thank you Dolores! I love the idea of using a food processor to lessen the chopping!
Just wondering it would it be ok to make the night before and let it sit out for a few hours before serving?
That should work out great, I’ve even had this cold and it was still delicious!
This is definitely a keeper. My changes: grated my own cabbage, left out the waterchestnuts and eggs. I don’t know why anyone would put eggs in a salad. Really enjoyed my version.
Thanks for sharing what you enjoyed!
this is an awesome recipe and a huge hit every time I make it. I find it a bit too dry after sitting so I always do 1 1/2 batches of the sauce and that seems nice.
So glad it’s a hit! Thanks for sharing your suggestion with the sauce!
Could rice be substituted for pasta to make it gluten free?
I think that would be fine, but it would be preferable to use a gluten free pasta instead.
Love this. Does take time to chop everything