Irresistible Pasta Salad with Coleslaw Dressing

I never thought to put coleslaw dressing on pasta until a potluck about five years ago. My neighbor brought this dish, and I kept going back for more. The creamy, tangy dressing that usually goes on shredded cabbage? Turns out it’s perfect on pasta too.

The best part is you probably already have most of these ingredients in your fridge. It’s basically coleslaw dressing—mayo, mustard, vinegar, and some spices—tossed with pasta and coleslaw mix. No fancy techniques needed. You cook the pasta, mix up the dressing, and toss everything together. That’s it.

What Kind of Pasta Should I Use?

Ditalini is the classic choice for this pasta salad, and its small tube shape is perfect for catching all that creamy coleslaw dressing. If you can’t find ditalini at your store, don’t worry – small shells, elbow macaroni, or even small bowties will work just as well. The key is to use a smaller pasta shape that’s easy to eat with a fork and mixes well with the shredded cabbage. Just make sure to cook your pasta until it’s tender but still has a bit of bite to it, since it’ll continue to soften a bit as it sits in the dressing.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Ditalini pasta: Any small pasta shape works great here – try elbow macaroni, shells, rotini, or even orzo. Just cook according to package directions and you’re good to go.
• Mayonnaise: You can use light mayo to cut calories, or try half mayo and half Greek yogurt for a tangier, lighter version. For a dairy-free option, vegan mayo works just as well.
• Dijon mustard: Yellow mustard is a fine substitute, though the flavor will be a bit milder. You can also use whole grain mustard if that’s what you have on hand.
• Cider vinegar: White vinegar or white wine vinegar will give you that same tangy kick. Rice vinegar works too, but you might want to add a pinch more sugar since it’s milder.
• Coleslaw mix: If you can’t find pre-packaged coleslaw mix, just shred your own cabbage and carrots – about 4 cups of shredded cabbage and 1 cup of shredded carrots will do the trick.
• Celery seeds: Don’t have celery seeds? You can leave them out or use a teaspoon of celery salt instead (just reduce the regular salt to 1/2 teaspoon to balance it out).

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents the noodles from getting mushy and clumping together.

Overdressing the salad right away can lead to a soggy mess, so start with about three-quarters of your dressing and add more as needed – you can always add more, but you can’t take it away.

Make sure to let the salad chill in the fridge for at least an hour before serving, as the flavors need time to blend together and the coleslaw mix needs to soften slightly.

One pro tip: if you’re making this ahead of time, hold back some of the dressing and toss it in just before serving, since pasta tends to absorb moisture as it sits.

What to Serve With Pasta Salad?

This pasta salad is perfect for cookouts and potlucks, so I love serving it alongside grilled burgers, hot dogs, or BBQ chicken. It also pairs really well with pulled pork sandwiches since the tangy coleslaw dressing complements smoky meats. If you’re keeping things simple, some grilled corn on the cob and watermelon slices make great side dishes that round out a summer meal. For a lighter option, try serving it with grilled fish or shrimp skewers – the creamy dressing works surprisingly well with seafood.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours because the flavors have time to meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: This is a great make-ahead dish for potlucks or barbecues. I like to prepare it the night before so the coleslaw has time to soften slightly and soak up all that tangy dressing. Just wait to add any extra toppings until right before serving to keep everything fresh.

Refresh: If your pasta salad seems a bit dry after a day or two, just mix in a tablespoon or two of mayo to bring it back to life. The pasta tends to absorb the dressing over time, so don’t worry if you need to add a little extra moisture before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3350-3550
• Protein: 35-45 g
• Fat: 210-230 g
• Carbohydrates: 340-360 g

Ingredients

For the dressing:

• 1 3/4 cups mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 4 tbsp dijon mustard
• 3 tbsp cider vinegar (gives the dressing a sharper and brighter tang)
• 1/3 cup sugar
• 1 1/2 tsp salt
• 1 tsp onion (finely grated to blend smoothly into the sauce)
• 1 tbsp celery seeds
• 1/2 tsp black pepper

For the salad:

• 16 oz ditalini pasta (I always use Barilla for the best al dente bite)
• 16 oz coleslaw mix

Step 1: Cook the Pasta

• 16 oz ditalini pasta
• salt for boiling water

Bring a large pot of salted water to a boil and add the ditalini pasta.

Cook according to package directions until al dente—you want it tender but still with a slight bite, not mushy.

Drain the pasta thoroughly and rinse it under cold running water until completely cooled.

This stops the cooking process and prevents the pasta from becoming sticky.

Set aside.

Step 2: Build the Coleslaw Dressing Base

• 1 3/4 cups mayonnaise
• 4 tbsp dijon mustard
• 3 tbsp cider vinegar
• 1/3 cup sugar
• 1 1/2 tsp salt
• 1 tsp onion, finely grated
• 1 tbsp celery seeds
• 1/2 tsp black pepper

In a large mixing bowl, combine the mayonnaise, Dijon mustard, cider vinegar, sugar, and salt.

Whisk these together until smooth and well blended.

I like to add the grated onion directly to the wet ingredients so it dissolves and distributes evenly throughout the dressing rather than remaining gritty.

Then stir in the celery seeds and black pepper, adjusting the seasoning to taste if needed.

Step 3: Combine Pasta and Coleslaw with Dressing

• cooled pasta from Step 1
• coleslaw dressing mixture from Step 2
• 16 oz coleslaw mix

Add the cooled pasta from Step 1 to the dressing bowl and toss gently but thoroughly to coat every piece evenly.

Then add the coleslaw mix and fold it in gently to combine without crushing the vegetables.

I find that folding rather than stirring vigorously helps keep the coleslaw texture crisp and intact.

Taste and adjust seasoning as needed—the salad should taste bright and slightly tangy.

Step 4: Chill and Serve

• finished pasta salad from Step 3

Transfer the pasta salad to a serving bowl or storage container.

For best flavor development, chill for at least 30 minutes before serving—this allows the flavors to meld and the vegetables to soften slightly.

The salad can be made a few hours ahead and stored in the refrigerator.

Irresistible Pasta Salad with Coleslaw Dressing

Delicious Irresistible Pasta Salad with Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 9 servings

Calories: 3450

Ingredients Method

Ingredients

  

For the dressing

• 1 3/4 cups mayonnaise (I prefer Hellmann's for the creamiest texture)
• 4 tbsp dijon mustard
• 3 tbsp cider vinegar (gives the dressing a sharper and brighter tang)
• 1/3 cup sugar
• 1 1/2 tsp salt
• 1 tsp onion (finely grated to blend smoothly into the sauce)
• 1 tbsp celery seeds
• 1/2 tsp black pepper

For the salad

• 16 oz ditalini pasta (I always use Barilla for the best al dente bite)
• 16 oz coleslaw mix

Method

 

1. Bring a large pot of salted water to a boil and add the ditalini pasta. Cook according to package directions until al dente—you want it tender but still with a slight bite, not mushy. Drain the pasta thoroughly and rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming sticky. Set aside.
2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, cider vinegar, sugar, and salt. Whisk these together until smooth and well blended. I like to add the grated onion directly to the wet ingredients so it dissolves and distributes evenly throughout the dressing rather than remaining gritty. Then stir in the celery seeds and black pepper, adjusting the seasoning to taste if needed.
3. Add the cooled pasta from Step 1 to the dressing bowl and toss gently but thoroughly to coat every piece evenly. Then add the coleslaw mix and fold it in gently to combine without crushing the vegetables. I find that folding rather than stirring vigorously helps keep the coleslaw texture crisp and intact. Taste and adjust seasoning as needed—the salad should taste bright and slightly tangy.
4. Transfer the pasta salad to a serving bowl or storage container. For best flavor development, chill for at least 30 minutes before serving—this allows the flavors to meld and the vegetables to soften slightly. The salad can be made a few hours ahead and stored in the refrigerator.