Coleslaw Pasta Salad

There’s something about a big bowl of coleslaw pasta salad that just looks like summer in a dish—crisp ribbons of cabbage and carrots, tender spirals of pasta, flecks of green onion, all glistening in a creamy, tangy dressing.

It’s cool, crunchy, and comforting, the kind of invigorating side that’s on the table in about 25 minutes.

This recipe is perfect for busy weeknights, potlucks, and anyone who loves make-ahead meals that taste even better the next day.

I still remember a chaotic Saturday when friends announced they were “stopping by” in an hour.

I tossed this salad together with a bag of coleslaw mix and pantry pasta, and it turned a near-panic into easy, effortless hosting.

It’s ideal for cookouts, Sunday suppers, work lunches, or those last-minute invitations where you need something crowd-pleasing fast. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, tangy, creamy flavor in every bite
• Combines pasta salad comfort with crunchy coleslaw freshness
• Comes together quickly with basic, budget-friendly ingredients
• Stays delicious for days, perfect for make-ahead meals
• Adapts easily with added proteins or extra veggies

Ingredients

• 12 ounces pasta shells, small — cook to al dente so they hold their shape
• 4 cups coleslaw mix, shredded — use a fresh, crisp bagged mix
• 0.5 cup red bell pepper, diced — choose a firm, brightly colored pepper
• 0.5 cup celery, diced — trim any fibrous outer ribs
• 0.25 cup red onion, finely chopped — mince small for milder bites
• 0.75 cup mayonnaise — a full‑fat, good-quality brand works best
• 0.25 cup sour cream — adds tang and creaminess to the dressing
• 3 tablespoons apple cider vinegar — use raw, unfiltered if available
• 2 tablespoons granulated sugar — adjust to taste for sweetness
• 1 tablespoon Dijon mustard — smooth Dijon blends more easily
• 0.5 teaspoon celery seed — adds classic coleslaw flavor
• 0.5 teaspoon salt — start here and adjust after chilling
• 0.25 teaspoon black pepper, ground — freshly ground has better flavor
• 2 tablespoons fresh parsley, chopped — flat‑leaf parsley gives best color and taste

Step-by-Step Method

Bring a large pot of generously salted water to a rolling boil. Add the small pasta shells and stir to prevent sticking.

Cook according to package directions until al dente, tender but still firm.

Avoid overcooking so the pasta holds up in the salad. When done, turn off the heat and prepare to drain.

Prep the Vegetables

Prepare the vegetables while the pasta cooks. Place the coleslaw mix into a large mixing bowl as the base.

Dice the red bell pepper and celery into small, even pieces. Finely chop the red onion to distribute flavor without overpowering.

Add all the prepared vegetables to the bowl and set aside.

Mix the Dressing

Combine the mayonnaise and sour cream in a small bowl. Add the apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper.

Whisk until the mixture is completely smooth and creamy. Make certain there are no lumps and the sugar is mostly dissolved.

Taste and adjust seasoning slightly if desired before adding to the salad.

Cool and Drain the Pasta

Drain the cooked pasta in a colander immediately.

Rinse under cold running water, tossing gently to stop the cooking and cool the shells quickly. Continue rinsing until the pasta feels completely cool.

Shake the colander well and let the pasta drain thoroughly so excess water doesn’t dilute the dressing later.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to the large mixing bowl with the coleslaw mix and chopped vegetables.

Toss gently to distribute the pasta evenly among the vegetables. Make certain everything is mixed but not crushed.

This helps every bite include both crunchy vegetables and tender pasta, setting up an even coating of dressing.

Add Dressing and Parsley

Pour the prepared dressing over the pasta and vegetable mixture.

Use a wooden spoon or spatula to fold and stir gently until everything is evenly coated.

Add the chopped fresh parsley and mix again lightly. Taste and adjust salt and pepper if needed, being careful not to over-season before chilling.

Chill and Finish Before Serving

Cover the bowl tightly and refrigerate the salad for at least 30 minutes to let flavors meld. Just before serving, uncover and give the salad a gentle stir.

Check the texture; if it seems dry, add a splash of vinegar or a spoonful of mayonnaise. Stir again lightly, then serve well-chilled.

Ingredient Swaps

• Use Greek yogurt in place of sour cream, and up to half of the mayonnaise, for a lighter dressing.
• Swap apple cider vinegar with white wine or rice vinegar; use a pinch more sugar if using plain white vinegar.
• For dairy-free, omit sour cream and use all mayo or a vegan mayo; for egg-free/vegan, use plant-based mayo and yogurt.
• Replace celery seed with caraway or fennel seed (use less—they’re stronger).
• Use any short pasta (elbows, rotini, bowties) and any crunchy veg you have (carrots, cucumber, green pepper) to keep it budget-friendly.

You Must Know

– Make-Ahead – For the best texture up to 24 hours ahead, keep pasta + veggies in one container and the dressing in another, both chilled, then combine about 30 minutes before serving; this prevents the pasta from becoming overly soft and the cabbage from going limp too early.

Serving Tips

• Serve chilled in a wide bowl, garnished with extra parsley and cracked black pepper.
• Pair with grilled chicken, burgers, or barbecue ribs as a creamy, crunchy side.
• Spoon into lettuce cups or tomato halves for a light, colorful lunch.
• Offer alongside other cold salads on a summer picnic or potluck buffet.
• Serve in small mason jars or cups for easy, portable single servings.

Storage & Make-Ahead

Coleslaw pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s great to make a day ahead; the flavors meld nicely.

Stir before serving and add a little extra mayo or vinegar if it seems dry.

This dish doesn’t freeze well.

Reheating

Coleslaw pasta salad is best served cold, not reheated.

If you prefer it slightly warmer, briefly microwave small portions 5–10 seconds, or let it sit at room temperature 20–30 minutes.

Church Potluck and Picnics

Sometimes I think this coleslaw pasta salad was made for church potlucks and picnic tables.

I can see it now—tucked between a pan of baked beans and somebody’s famous lemon bars, beads of cold dressing clinging to the shells while kids run circles around the folding tables.

When I bring this, I don’t worry about it wilting or turning sad in the sun. It holds up through the sermon running long, through one more hymn, through a line that snakes out the fellowship hall.

You can scoop it beside fried chicken, burgers, or ham, and it never clashes.

Pack it in a chilled bowl, cover it tight, and set it out with a big spoon—people find it fast.

Final Thoughts

Give this coleslaw pasta salad a try the next time you need a quick side—it’s creamy, crunchy, and comes together in no time.

Don’t be afraid to tweak the mix-ins or the sweetness and tang to make it perfectly your own.

Frequently Asked Questions

How Can I Safely Transport This Salad in Hot Weather Without Spoiling?

You can keep it safe by chilling it overnight, packing it in a well‑sealed container nestled in ice packs, and keeping it in a cooler; I never let it sit over two hours in the heat.

What Main Dishes Pair Best With This Coleslaw Pasta Salad for a Full Meal?

I’d serve it beside grilled lemon-herb chicken, smoky barbecue ribs, or crispy fried fish. When I bring it to cookouts, friends always pile it next to burgers and brats—it brightens rich, meaty plates beautifully.

Can I Scale This Recipe for 50+ People and How Do I Calculate Quantities?

You can absolutely scale it. I’d multiply every ingredient by about 8–9 for 50 people, then round up. I always batch the dressing separately, add most, chill, then adjust by taste right before serving.