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Coleslaw Pasta Salad

A colorful and crunchy salad combining pasta, coleslaw mix, and bell peppers, perfect for picnics and potlucks.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta (rotini or bowtie recommended) Short, ridged shapes hold coleslaw bits better.
  • 2 cups coleslaw mix (shredded cabbage and carrots) Pre-shredded saves time; can substitute with shredded Napa or red cabbage.
  • 1 cup diced bell peppers (any color) Yellow and red add sweetness; green adds bite.

Method
 

Preparation
  1. Bring salted water to a boil and cook pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool it quickly.
  2. Dice bell peppers into small, even pieces.
Assembly
  1. In a large bowl, toss the cooled pasta with the coleslaw mix and diced peppers.
  2. Add your choice of dressing and toss until evenly coated. Taste and adjust salt and pepper.
Chill and Serve
  1. Refrigerate for at least 15–30 minutes for flavors to meld, or serve immediately at room temperature.

Notes

If expecting the salad to sit, slightly undercook the pasta to maintain some bite after chilling. Can be served as a side or light main dish.