Cole Slaw Pasta Salad – two delicious side dishes in one! Pasta, cole slaw mix, red onion, and sliced cucumber in a creamy sweet and tangy dressing. Perfect for barbecues and potlucks!
Hi guys! We’re still doing summer food, right?
I keep getting emails about back to school shopping, my kid’s school is sending me vaccination reminders, and Bath and Body Works put their fall candles out.
Did I order 7 Sweater Weather candles? Maybe. But that doesn’t mean I’m okay with us acting like fall is right around the corner. We still have months of summer!
My kids are OBSESSED with this Cole Slaw Pasta Salad. The first time I made it I was worried there were too many veggies plus, you know, raw onion isn’t something kids usually like, but they loved it. I sent my mom a video of my younger 2 literally trying to steal bites out of the mixing bowl.
How To Make Cole Slaw Pasta Salad
Might be hard to believe but it’s really just making cole slaw and adding in pasta.
Okay, but really, there’s also some extra veggies in there. It starts with a bag of cole slaw mix (make sure it’s the kind of carrots) and you add finely diced red onion and sliced cucumbers. Then the cooked and cooled pasta.
I use ditalini pasta in this recipe because I think it’s so cute but any small pasta shape would work. Macaroni, mini bowties, mini wagon wheels, anything small.
The dressing is pretty much the same dressing I put on cole slaw. It’s mayo, sugar, apple cider vinegar, salt, and pepper. The dressing gets tossed with the pasta and all the veggies – make sure everything is coated! – and refrigerate for at least an hour.
How Long is Cole Slaw Pasta Salad Good?
Keep this Cole Slaw Pasta Salad in an airtight container in the refrigerator for 3 – 5 days. It will become more liquid-y and the veggies will lose some of their crunch the longer it sits so I think it is tastiest within the first few days. But it is safe to eat for up to 5 days.
Can You Make Cole Slaw Pasta Salad Ahead of Time?
Cole Slaw Pasta Salad needs to be made at least an hour ahead of time so it has time to chill. You can make it up to 6 hours earlier without it changing the texture of the veggies.
I don’t recommend preparing it the day before if you want crunchy veggies.
More Pasta Salad Recipes
- Macaroni Salad
- Pepperoni Pizza Pasta Salad
- Southwest Orzo Salad with Cilantro Lime Vinaigrette
- Bacon Ranch Pasta Salad
- Caesar Pasta Salad
- Southwestern Pasta Salad
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- 8 ounces small pasta
- 1 14 ounce coleslaw mix
- 1 red onion, finely diced
- 1 English cucumber, thinly sliced
For the dressing:
- 1 1/2 cups mayonnaise
- 1/4 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- Cook pasta according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
- In a large mixing bowl, whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, and pepper until smooth and well combined.
- To the dressing, add cooked pasta, coleslaw mix, diced red onion, and sliced cucumber. Toss to coat everything with the dressing.
- Cover and chill for at least an hour before serving.
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Amount Per Serving: Calories: 293Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 14mgSodium: 346mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g