Coleslaw Pasta Salad –

Two summertime favorites – cold pasta salad and coleslaw – are combined into one flavorful and easy to make side dish!

Perfect for backyard barbecues, potlucks, and holiday gatherings!

Table of Contents

Ingredients for Coleslaw Pasta Salad:

You will need:

8 ounces ditalini pasta
1 1/4 cup mayonnaise
3 tablespoons apple cider vinegar
3/4 teaspoon garlic powder
3/4 teaspoon celery seed
3/4 teaspoon salt
3/4 teaspoon ground black pepper
14 ounces coleslaw mix
1 cup English cucumber, chopped
1/2 cup red onion, chopped
1/4 cup celery, chopped

How to make Coleslaw Pasta Salad:

STEP ONE: Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.

STEP TWO: Into a large mixing bowl, add the vegan mayonnaise, apple cider vinegar, garlic powder, celery seed, sea salt, and ground black pepper. Stir to combine.

STEP THREE: To the bowl with the dressing, add the cooked pasta, coleslaw mix, English cucumber, red onion, and celery. Toss gently to coat.

STEP FOUR: Cover and set the pasta salad in the refrigerator for at least one hour, or until chilled throughout.

STEP FIVE: Serve cold.

Enjoy!

Can I use a different type of pasta?

Sure, go for it! My personal preference is ditalini although any similarly small pasta shape will work.

Can I make this in advance?

Yes! This pasta salad can can be made a day ahead then stored covered, in the refrigerator.

Helpful Tools and Equipment:

Colander – I like that this one has tiny holes; good for rice as well as pasta.

Mixing bowl – I love the pretty colors of this lidded set.

Serving bowl – This is a good all-purpose bowl in a classic style.

More side dish recipes perfect for potlucks:

Green Pea and Cheddar Salad – A classic side dish made with only a handful of simple plant-based ingredients!

Green Pea and Cheddar Salad

Veggie Pinwheels with Broccoli and Carrots – Fresh broccoli and carrots are mixed with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs, and spices then rolled and sliced for an easy, crowd-pleasing, take anywhere appetizer.

Vegan Veggie Pinwheels

Coleslaw Pasta Salad

An easy, make-ahead side dish recipe perfect for backyard barbecues, potlucks, and holiday gatherings.

5 from 11 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Holly Gray

Equipment

Colander

Mixing Bowl

Serving Bowl

Ingredients

8 ounces ditalini pasta dry weight
1 1/4 cups mayonnaise
3 tablespoons apple cider vinegar
3/4 teaspoon garlic powder
3/4 teaspoon celery seed
3/4 teaspoon salt
3/4 teaspoon ground black pepper
14 ounces coleslaw mix
1 cup English cucumber quartered
1/2 cup red onion diced
1/4 cup celery diced

Instructions

Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
Into a large mixing bowl, add the vegan mayonnaise, apple cider vinegar, garlic powder, celery seed, sea salt, and ground black pepper. Stir to combine.
To the bowl with the dressing, add the cooked pasta, coleslaw mix, English cucumber, red onion, and celery. Toss gently to coat.
Cover and set in the refrigerator for at least an hour, or until chilled throughout.
Serve cold.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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