Coleslaw Pasta Salad is a delightful fusion of two beloved dishes, combining the crunchy textures of coleslaw with the comforting nature of pasta.
Ingredients
Scale:
8 ounces of rotini or elbow macaroni
2 cups of shredded green cabbage
1 cup of grated carrots
1/2 cup of chopped bell peppers (red or yellow)
1/4 cup of chopped green onions
1 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of sugar
1 teaspoon of Dijon mustard
Salt and pepper to taste
1/4 cup of sunflower seeds or chopped nuts (optional)
Fresh herbs like parsley for garnish (optional)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta is cooking, wash and chop the vegetables. Shred the cabbage, grate the carrots, and chop the bell peppers and green onions finely. Place all the vegetables in a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until well combined and smooth. Adjust seasoning if necessary.
Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and gently toss everything together until evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Once chilled, give the salad a good stir and sprinkle with sunflower seeds or nuts just before serving. Garnish with fresh herbs if desired.
