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Coleslaw Pasta Salad

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A refreshing salad that combines crunchy coleslaw with hearty pasta, perfect for any occasion.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cabbage, chopped Fresh chopped cabbage for crunch.
  • 2 cups cooked pasta (e.g., rotini or fusilli) Cook pasta according to package instructions.
  • 1 medium carrot, grated Adds sweetness and color.
Dressing
  • 1/2 cup mayonnaise For creaminess; Greek yogurt can be used as a substitute.
  • 2 tablespoons apple cider vinegar Adds tanginess.
  • 1 tablespoon sugar Balances flavors.
  • to taste Salt and pepper Adjust seasoning as desired.
Optional Garnish
  • 1/4 cup chopped green onions or parsley For garnish, optional.

Method
 

Preparation
  1. In a large bowl, combine the chopped cabbage, cooked pasta, and grated carrot.
  2. In another bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well blended.
  3. Pour the dressing over the pasta and cabbage mixture and toss to combine thoroughly.
  4. Taste and adjust the seasoning if necessary.
  5. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  6. Before serving, garnish with chopped green onions or parsley if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g

Notes

Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. For added crunch, consider tossing in some sunflower seeds or nuts. You can also include fruits or proteins to make it heartier.
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