Coleslaw Pasta Salad

Coleslaw Pasta Salad is a fun and delicious twist to traditional pasta salad. Ditalini pasta, crunchy coleslaw mix, hard-boiled eggs, and other mix-ins combine with a sweet & creamy mayonnaise based dressing.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook 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. 2In 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. 3In a separate smaller bowl, whisk together all the creamy dressing ingredients until smooth and combined.
4. 4Pour the dressing over top the coleslaw pasta salad and mix together until thoroughly combined.
5. 5Cover the bowl with a lid or plastic wrap, and refrigerate for 4-6 hours before serving chilled.