Pasta and ColeSlaw

Everyone’s favorite summertime salad is Coleslaw. When you combine it with pasta, you get a whole new level of deliciousness. Pasta Slaw is a spin on a classic dish made with cabbage. Crispy shredded cabbage, mayonnaise and pasta all combined in one dish.

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You get crunchy, soft and creamy all together.

This new salad is going to be the favorite at family picnics, potlucks and barbecues. Everyone is going to ask for the recipe so they can have it whenever they want.

After all, who can resist a cold bowl of coleslaw?

Frequently Asked Questions:

Do I have to add the Apple Cider Vinegar?

You do not have to, however, the Apple Cider vinegar will give the cole slaw the tang that you are accustomed to.

How do I store this dish?

Coleslaw can be stored in an airtight container, in the refrigerator for up to 3 days.

Can I freeze coleslaw?

I do not recommend freezing coleslaw. The mayonnaise and the vinegar will separate and it would be difficult to combine it together once again.           

What can I serve coleslaw with?

Coleslaw is always good with the foods it is served with. Whether that food is fried chicken, barbecued Ribs, or even burgers, you can’t go wrong with coleslaw.

What do you need to make Pasta and ColeSlaw

            7 ounces Ditalini Pasta, cooked according to package directions

            1 medium head of green cabbage, shredded

            2 ribs celery, sliced thin

            1 small onion, finely diced

            1 green pepper, diced

            1 cucumber, finely diced

            1 large carrot, shredded

            ½ cup granulated sugar

            ¼ cup Apple Cider Vinegar

            1 ⅓ cup mayonnaise

            Salt and pepper to taste

How to make Pasta and ColeSlaw

FIRST STEP:

In a large  bowl, combine the cooked pasta, shredded cabbage, onion, celery, cucumber, green pepper and carrot

a)

b)

c)

d)

e)

f)

g)

Toss to combine

SECOND STEP:

In another bowl, combine the mayonnaise, Apple Cider Vinegar, sugar, salt and pepper

Whisk to combine well

a)

b)

THIRD STEP:

Pour the dressing mix over the coleslaw and stir to mix together

a)

b)

c)

d)

e)

Serve immediately

YUM!

Pasta and ColeSlaw

Pasta and ColeSlaw

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  •             7 ounces Ditalini Pasta, cooked according to package directions
  •             1 medium head of green cabbage, shredded
  •             2 ribs celery, sliced thin
  •             1 small onion, finely diced
  •             1 green pepper, diced
  •             1 cucumber, finely diced
  •             1 large carrot, shredded
  •             ½ cup granulated sugar
  •             ¼ cup Apple Cider Vinegar
  •             1 ⅓ cup mayonnaise
  •             Salt and pepper to taste

Instructions

FIRST STEP:

In a large  bowl, combine the cooked pasta, shredded cabbage, onion, celery, cucumber, green pepper and carrot

Toss to combine

SECOND STEP:

In another bowl, combine the mayonnaise, Apple Cider Vinegar, sugar, salt and pepper

Whisk to combine well

THIRD STEP:

Pour the dressing mix over the coleslaw and stir to mix together

Serve immediately

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 242mgSodium: 82mgSugar: 12gProtein: 6g