Creamy Coleslaw Pasta Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6-8
Ingredients
For the Salad:
8 oz (225g) short pasta (such as macaroni, ditalini, or small shells), cooked al dente and cooled
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup carrots, julienned or grated
1 medium bell pepper (red or yellow), diced
1 medium cucumber, diced or quartered-slices
3 green onions (scallions), thinly sliced
For the Creamy Dressing:
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
1/4 cup sour cream
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp honey or maple syrup
Salt and freshly cracked black pepper, to taste
1/2 tsp garlic powder
Instructions
Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process completely. Set aside.
Prep the Veggies: In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, diced bell pepper, cucumber, and green onions.
Mix the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until smooth and creamy.
Combine: Add the cooled pasta to the large bowl with the crunchy vegetables. Pour the dressing over the top.
Toss and Chill: Gently toss everything together until all the pasta and vegetables are evenly coated in the creamy dressing. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.