Description
A delicious and refreshing twist on traditional coleslaw, this Coleslaw Pasta Salad combines pasta with crunchy vegetables and a creamy dressing.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1 cup red cabbage, finely shredded
- 1/2 cup green onions, chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the shredded green cabbage, grated carrots, shredded red cabbage, and chopped green onions.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Add the cooled macaroni to the vegetable mixture and pour the dressing over it. Toss everything together until well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For added crunch, mix in some diced bell peppers or celery.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg