Ensalada de pasta con col de penca

Ingredientes

• 1 box (16 oz) ditalini pasta
• 1 bag (14-16 oz) coleslaw mix
• 1 sweet onion (finely chopped)
• 2 celery ribs (finely chopped)
• 2 cucumbers (peeled, seeded, & chopped)
• 1 green pepper (chopped small)
• 1 can (8 oz) sliced water chestnuts (drained & chopped small)
• 3 hard boiled eggs (chopped)
• 1 1/2 cups mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon salt ((more as needed))
• 1/4 teaspoon pepper

Preparación

1. 1

   Cook pasta in boiling water according to the package directions. When done, drain the pasta in a colander and rinse it under cold water. Set aside to cool sightly while you prepare and chop the remaining ingredients.*Don't forget to add salt to the boiling water! I add 1-2 teaspoons kosher salt.

2. 2

   In a large mixing bowl, add the cooked pasta, coleslaw mix, sweet onion, celery, cucumbers, green pepper, water chestnuts, and hard-boiled eggs. Stir to combine together.

3. 3

   In a separate smaller bowl, whisk together all the creamy dressing ingredients until smooth and combined.

4. 4

   Pour the dressing over top the coleslaw pasta salad and mix together until thoroughly combined.

5. 5

   Cover the bowl with a lid or plastic wrap, and refrigerate for 4-6 hours before serving chilled.