Description

This coleslaw pasta salad features a delightful mix of ditalini pasta and fresh coleslaw blend, all tossed in a creamy, tangy dressing. It’s a quick, tasty dish that’s ideal for lunch, dinner, or a picnic.

Ingredients

Scale

14 oz ditalini pasta, cooked, rinsed under cold water and drained well
1.5 cups mayonnaise
3 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon celery seeds
14 oz bagged coleslaw mix

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Instructions

In a large bowl, combine the cooked ditalini pasta.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds until smooth.
Pour the dressing over the pasta and toss to combine.
Add the coleslaw mix and gently toss everything together until well mixed.
Cover and refrigerate for at least 30 minutes before serving. Enjoy!

Notes

For a lighter version, consider using Greek yogurt instead of mayonnaise.
This salad is best served chilled as the flavors meld together.
Feel free to add additional veggies like bell peppers or carrots for extra crunch.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg