COLESLAW PASTA SALAD
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.
ingredients
- 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
coleslaw pasta salad
dressing
Instructions
- 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.
Notes
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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