Creamy, crunchy, and refreshing, this Coleslaw Pasta Salad combines tender pasta, crisp cabbage, carrots, and a creamy tangy dressing. It’s perfect for BBQs, picnics, potlucks, lunch, or an easy make-ahead side dish.
Ingredients
For the Salad
12 oz (340 g) rotini or bow-tie pasta
3 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 cup shredded carrots
½ cup finely diced red onion
½ cup finely diced celery
½ cup chopped green onions
½ cup sweet corn, drained, optional
¼ cup chopped fresh parsley
For the Creamy Dressing
¾ cup mayonnaise
½ cup plain Greek yogurt or sour cream
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1–2 tbsp honey or granulated sugar, to taste
1 tsp Dijon mustard
½ tsp celery seed
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Drain and rinse under cold water to stop the cooking process. Drain very well.
- Prepare the vegetables
While the pasta cools, shred the green and red cabbage and carrots.
Add the cabbage, carrots, red onion, celery, green onions, corn, and parsley to a large mixing bowl.
- Make the dressing
In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, garlic powder, onion powder, salt, and black pepper.
Taste and adjust the sweetness, acidity, or seasoning as desired.
- Combine everything
Add the cooled pasta to the vegetables.
Pour the dressing over the top and gently toss until everything is evenly coated.
- Chill
Cover and refrigerate for at least 1 hour before serving. This allows the flavors to blend and gives the salad a better texture. - Toss before serving
Give the salad a good stir before serving. If it seems a little dry after chilling, mix in 1–2 tablespoons mayonnaise or Greek yogurt.
Garnish with fresh parsley or green onion.
Quick Recipe Facts
Prep time: 20 minutes
Cook time: 10 minutes
Chilling time: 1 hour
Total time: About 1½ hours
Servings: 8
Difficulty: Easy
ALL NUT & ALLERGEN INFO
Does it contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
Nut-free version:
The recipe is naturally nut-free as written. Check the labels of mayonnaise, Greek yogurt, mustard, pasta, and other packaged ingredients if preparing it for someone with a serious allergy.
Optional nuts:
For extra crunch, you can add ¼ cup toasted sunflower seeds, sliced almonds, or chopped pecans. These are optional and change the allergen profile.
Dairy:
Yes, if using Greek yogurt or sour cream. For dairy-free preparation, use a dairy-free yogurt.
Egg:
Mayonnaise commonly contains egg.
Gluten:
Regular pasta contains wheat/gluten. Use certified gluten-free pasta for a gluten-free version.
Mustard:
Dijon mustard contains mustard, which is an allergen for some people.
Vegan option:
Use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey.
Q&A
Q: Can I make this pasta salad ahead of time?
A: Yes. It is actually better after chilling for at least an hour. You can prepare it the day before serving.
Q: Can I use a coleslaw mix instead of shredding cabbage and carrots?
A: Absolutely. A pre-shredded coleslaw mix makes this recipe much faster.
Q: What pasta works best?
A: Rotini, fusilli, bow-tie, shells, and macaroni all work well because their shapes hold onto the creamy dressing.
Q: Can I use Miracle Whip instead of mayonnaise?
A: Yes. It will give the dressing a slightly sweeter flavor.
Q: Can I make it without mayonnaise?
A: Yes. Use additional Greek yogurt for a lighter, tangier dressing.
Q: Why did my pasta salad become dry?
A: Pasta continues absorbing dressing as it sits. Stir in a little mayonnaise, Greek yogurt, or a splash of milk before serving.
Q: Can I add protein?
A: Yes. Diced grilled chicken, shredded rotisserie chicken, chopped ham, or tuna can turn it into a more substantial meal.
Q: Can I add cheese?
A: Yes. Cheddar cubes, feta, or shredded Parmesan can work well.
Q: Can I add fruit?
A: Yes. Diced apple, grapes, raisins, or dried cranberries can add sweetness and contrast.
Q: Can I make it spicy?
A: Yes. Add a pinch of cayenne, crushed red pepper, or a little finely chopped jalapeño.
Q: Can I use red cabbage only?
A: Yes, although combining green and red cabbage gives the salad more color and a balanced texture.
Q: How long does it last in the refrigerator?
A: Store it covered in the refrigerator and enjoy within 3–4 days. Give it a good stir before serving.
Q: Can I freeze Coleslaw Pasta Salad?
A: Freezing is not recommended. The cabbage and creamy dressing can become watery and lose their texture after thawing.
Q: What should I serve with it?
A: It pairs especially well with grilled chicken, burgers, pulled pork, BBQ ribs, grilled fish, sandwiches, and roasted meats.
Q: Can I make it lighter?
A: Yes. Use whole-wheat or high-protein pasta, Greek yogurt in place of some or all of the mayonnaise, and reduce the added sweetener.
Q: Is this salad good for a potluck?
A: Yes. Keep it refrigerated until serving and avoid leaving mayonnaise-based salads at room temperature for extended periods.
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