Description
A delightful and creamy pasta salad featuring coleslaw dressing, perfect for family gatherings and easy meal prep.
Ingredients
- 1 cup Mayonnaise (can substitute with Greek yogurt for a lighter option)
- 1 tablespoon Dijon Mustard (yellow mustard can be used for a milder flavor)
- 2 tablespoons Cider Vinegar (white vinegar or lemon juice can replace this)
- 1 tablespoon Sugar (omit for less sweetness)
- 1 teaspoon Salt (adjust to taste)
- 1 small Onion (finely grated; shallots or green onions work well too)
- 1 teaspoon Celery Seeds (omit if unavailable or substitute with poppy seeds)
- 1/2 teaspoon Black Pepper (freshly ground is best)
- 12 ounces Ditalini Pasta (small shells or elbow macaroni can be used instead)
- 4 cups Coleslaw Mix (or homemade shredded cabbage and carrots)
Instructions
- Boil a large pot of salted water and cook the ditalini pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down.
- In a large mixing bowl, stir together the mayonnaise, Dijon mustard, cider vinegar, sugar, salt, grated onion, celery seeds, and black pepper until thoroughly combined.
- Add the cooled pasta to the dressing and stir gently until well-coated.
- Fold in the coleslaw mix until evenly distributed, making sure every piece of cabbage and carrot is lightly dressed.
- Taste the salad and adjust the seasoning as needed, adding more salt or pepper to suit your preference.
- Cover the salad and refrigerate it for at least an hour before serving to allow the flavors to meld beautifully.
Notes
Customize the dressing or add proteins like chicken or tuna for a heartier meal. Leftovers keep well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American