Coleslaw Pasta Salad

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coleslaw pasta salad

  • 1 field (16 oz) ditalini pasta
  • 1 bag (16 oz) coleslaw combine
  • 1 candy onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 medium cucumbers, seeded and finely chopped
  • 1 inexperienced pepper, chopped small
  • 1 can (eight oz) sliced water chestnuts, drained and chopped
  • three exhausting boiled eggs, chopped


  • 1 1/2 cups mayonnaise
  • 1/three cup granulated sugar
  • 1/four apple cider vinegar
  • 1/2 teaspoon salt
  • 1/four teaspoon pepper
Coleslaw Pasta Salad


  1. Cook dinner pasta in keeping with bundle instructions; drain and rinse in chilly water. Remember so as to add salt to the cooking water. I add about 1-2 teaspoons.
  2. Switch pasta to a big mixing bowl; add the coleslaw combine, onions, celery, cucumber, inexperienced pepper, water chestnuts, and eggs. Combine collectively.
  3. In separate bowl combine the dressing ingredients and stir with a whisk. Pour over the pasta salad and stir well to combine.
  4. Cover and refrigerate for 4-6 hours before serving

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