Description

Coleslaw Pasta Salad is a vibrant and satisfying dish that marries the crunch of fresh coleslaw with the heartiness of ditalini pasta. It features a creamy dressing, colorful vegetables, and protein-packed hard-boiled eggs, making it perfect for picnics, potlucks, or as a delightful side at any gathering. This recipe is not only easy to prepare but also allows for customization to cater to your taste preferences. Whether you’re serving it chilled on a warm day or as part of a hearty meal, this salad promises to be a crowd-pleaser that appeals to all ages.

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 pepper, chopped small
1 can (8 oz) sliced water chestnuts, drained and chopped small
3 hard-boiled eggs, chopped
1 1/2 cups mayonnaise
1/3 cup granulated sugar
1/4 cup apple cider vinegar
Salt and pepper to taste

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Instructions

Cook the ditalini pasta according to the package directions in salted boiling water. Drain and rinse under cold water. Let cool.
In a large mixing bowl, combine the cooled pasta with coleslaw mix, onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs.
In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and stir until everything is evenly coated.
Cover and refrigerate for at least 4 hours before serving to allow flavors to meld.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing/Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 320
Sugar: 6g
Sodium: 320mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg