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–+ servings
creamy crunchy coleslaw pasta

Coleslaw Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula

Ingredients
  

  • 12 ounce pasta shells small
  • 4 cup coleslaw mix shredded
  • 0.5 cup red bell pepper diced
  • 0.5 cup celery diced
  • 0.25 cup red onion finely chopped
  • 0.75 cup mayonnaise
  • 0.25 cup sour cream
  • 3 tablespoon apple cider vinegar
  • 2 tablespoon sugar granulated
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon celery seed
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper ground
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the small pasta shells and cook according to package directions until al dente.
  • While the pasta cooks, place the coleslaw mix, red bell pepper, celery, and red onion into a large mixing bowl.
  • In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth.
  • Drain the cooked pasta in a colander and rinse under cold water until completely cool, then drain well.
  • Add the cooled, well-drained pasta to the vegetables in the large mixing bowl.
  • Pour the dressing over the pasta and vegetables and stir gently with a wooden spoon or spatula until everything is evenly coated.
  • Stir in the chopped fresh parsley and adjust salt and pepper to taste if needed.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  • Give the salad a gentle stir before serving, adding a splash of vinegar or a spoonful of mayonnaise if it seems dry.

Notes

For best results, ensure the pasta is fully cooled and well-drained so the dressing doesn’t become watery, and avoid overdressing at first since you can always add more just before serving. This salad keeps well for about 3 days in the refrigerator, but the pasta will continue to absorb dressing, so you may want to reserve a few tablespoons of dressing to mix in just before serving. You can easily customize by adding shredded chicken, diced ham, or extra crunchy vegetables, and if you prefer it sweeter or tangier, adjust the sugar and vinegar gradually, tasting as you go.
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