Coleslaw Pasta Salad
This coleslaw pasta salad is the best of both worlds. Tender elbow macaroni mixes with crunchy shredded cabbage, sweet carrots, and bell peppers. Just like the photo, everything gets coated in a light creamy dressing that's tangy, not heavy. It piles high in the bowl and scoops perfectly onto a plate. Fresh, crunchy, and satisfying.
Why You'll Love This
Crunchy slaw vegetables with tender pasta in every bite, just like the photo.
Light Greek yogurt dressing instead of heavy mayo.
Just tasty and healthy — genuinely, not just on the label.
Perfect for potlucks, BBQs, and meal-prep lunches.
Anti-Inflammatory & Mediterranean Recipes
Coleslaw Pasta Salad
- Prep15 min
- Cook10 min
- Total25 min
- Servings8 servings
- Calories280 kcal
Ingredients
- For the Salad
- For the Dressing
Instructions
- Cook the macaroni in salted boiling water until just al dente. Drain, rinse under cold water, and let cool completely.
- While the pasta cooks, shred the cabbages, julienne the carrots, and dice the peppers.
- Whisk the dressing: Greek yogurt, olive oil, apple cider vinegar, honey, Dijon, celery seeds, salt, and pepper until smooth.
- Add the cooled pasta and all the vegetables to a large bowl.
- Pour over the dressing and toss well until everything is evenly coated.
- Taste and adjust: more vinegar for tang, more honey for sweetness.
- Chill at least 30 minutes before serving so the flavors meld.
Notes & Tips
- Rinse the pasta cold. It stops the cooking and keeps the salad from going gummy.
- Shred the cabbage finely. Thin shreds coat better and eat easier.
- Cool the pasta completely before dressing. Warm pasta soaks up dressing and turns dry.
- Chill before serving. The flavors need 30 minutes to come together.
- Toss again before serving and add a spoonful of yogurt if it needs refreshing.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 39g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store in an airtight container up to 4 days.
- The pasta absorbs dressing overnight. Stir in a spoonful of yogurt before serving leftovers.
- Do not freeze. The vegetables turn limp.
- Meal prep: keep dressing separate and toss the day you serve for maximum crunch.
- The Secret to Pasta Salad That Isn't Dry
- The secret is cooling the pasta fully and dressing generously. Warm pasta drinks up dressing like a sponge, leaving the salad dry by the time it hits the table. Rinse it cold, let it cool completely, then toss with the full amount of dressing. The yogurt-based dressing clings to every piece without the heaviness of mayo, and a 30-minute chill lets the vegetables soften just enough to blend with the pasta.
Variations & serving ideas
- Gluten-free: use gluten-free elbow pasta.
- Different pasta: small shells, fusilli, or rotini all work.
- Extra protein: add chickpeas or diced grilled chicken.
- No honey: use maple syrup.
- Extra crunch: add sunflower seeds or sliced almonds.
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 8 g |
| Sodium | 380 mg |
| Total carbohydrate | 44 g |
| Fibre | 5 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I make coleslaw pasta salad ahead of time?
Yes. Make it up to a day ahead and refrigerate. Toss well before serving and refresh with a spoonful of Greek yogurt if the pasta absorbed too much dressing.
Why is my pasta salad bland?
Under-seasoning. Pasta needs bold dressing — don't be shy with the salt, vinegar, and mustard. Taste after chilling, since cold dulls flavors.
Can I use bagged coleslaw mix?
Absolutely. One large bag of coleslaw mix replaces the fresh cabbage and carrots and cuts prep to almost nothing.
More questions about this recipe
What ingredients do I need for Coleslaw Pasta Salad?
The key ingredients include green cabbage, red cabbage, carrots, red bell pepper, green bell pepper and green onions. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store in an airtight container up to 4 days.
How many servings does this recipe make?
It makes 8 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 10 g protein, 44 g carbohydrates and 8 g fat.
Test your knowledge5 quick questions about this recipe
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