Easy Coleslaw Pasta Salad

A creamy, crunchy, colorful pasta salad combining tender pasta, fresh shredded cabbage, carrots, sweet bell pepper, and a tangy-slightly-sweet dressing. It’s perfect for BBQs, potlucks, picnics, lunch boxes, and easy meal prep.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 6–8

Ingredients
Pasta Salad
8 oz (225 g) rotini, bow-tie, or elbow pasta
3 cups finely shredded green cabbage
1 cup shredded carrots
½ cup thinly sliced red cabbage
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup finely diced red onion
½ cup chopped green onions
⅓ cup fresh parsley, chopped
Creamy Coleslaw Dressing
¾ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey or granulated sugar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Add-Ins
½ cup sweet corn
½ cup diced cucumber
¼ cup sunflower seeds
½ cup shredded cheddar cheese
½ cup diced cooked chicken
¼ cup chopped pickles
Instructions
1. Cook the pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until al dente.

Don’t overcook it—the pasta should remain firm enough to hold up in the salad.

Drain and rinse briefly under cold water to stop the cooking process.

Allow the pasta to drain thoroughly.

2. Prepare the vegetables

While the pasta cooks, shred the green and red cabbage.

Place the cabbage, carrots, bell peppers, red onion, green onions, and parsley in a large mixing bowl.

Toss gently.

3. Make the dressing

In a separate bowl, whisk together:

Mayonnaise
Sour cream or Greek yogurt
Apple cider vinegar
Honey or sugar
Dijon mustard
Lemon juice
Celery seed
Garlic powder
Salt
Black pepper

Whisk until smooth and creamy.

4. Combine everything

Add the cooled pasta to the vegetables.

Pour approximately ¾ of the dressing over the mixture.

Toss gently until everything is evenly coated.

Add more dressing as needed.

5. Chill

Cover and refrigerate for at least 30 minutes before serving.

For the best flavor, let it chill for 1–2 hours.

6. Finish and serve

Before serving, toss the salad again.

If it looks a little dry, stir in a spoonful or two of the remaining dressing.

Garnish with fresh parsley or green onions.

Recipe Tips
Don’t overcook the pasta. Al dente pasta holds its texture much better.
Cool the pasta completely before mixing it with the vegetables.
Shred the cabbage finely for the best coleslaw texture.
Make the dressing slightly stronger than you think you need because the pasta and vegetables will absorb some of the flavor.
For extra crunch, add sunflower seeds just before serving.
If making it the day before, reserve some dressing and refresh the salad before serving.
Easy Variations
High-Protein Version

Add 1–2 cups cooked shredded chicken or diced grilled chicken.

You can also use Greek yogurt in place of some or all of the mayonnaise.

Tuna Coleslaw Pasta Salad

Add one drained can of tuna for an easy protein-rich lunch.

Hawaiian Style

Add diced pineapple and a little chopped ham for a sweet-and-savory version.

Extra Crunchy

Add sunflower seeds, chopped celery, cucumber, or toasted almonds.

Cheesy Version

Add ½ cup shredded cheddar or Monterey Jack cheese.

Lighter Version

Use ½ cup Greek yogurt + ¼ cup mayonnaise instead of ¾ cup mayonnaise.

Storage

Keep the salad refrigerated in a sealed container.

It is best eaten within 3–4 days.

If making it ahead, the pasta may absorb some dressing while refrigerated. Add a small amount of extra dressing before serving to restore the creamy texture.

Do not leave the salad at room temperature for extended periods, especially during outdoor events.

Nutrition Information

Approximate per serving, assuming 8 servings:

Calories: 285 kcal
Protein: 6 g
Carbohydrates: 32 g
Fat: 15 g
Fiber: 3 g
Sugar: 7 g
Sodium: 420 mg

Nutrition is an estimate and will vary depending on the pasta, mayonnaise, and other ingredients used.

Nut & Allergen Information
Nuts: None in the basic recipe.
Peanuts: None.
Dairy: Sour cream/Greek yogurt contains dairy.
Eggs: Mayonnaise typically contains eggs.
Gluten: Regular pasta contains wheat/gluten.
Soy: Usually soy-free, but check mayonnaise and pasta labels.
Sesame: Not normally included.
Mustard: Contains Dijon mustard.
To Make It Gluten-Free

Use your favorite certified gluten-free pasta and check all packaged ingredients.

To Make It Dairy-Free

Use dairy-free yogurt or simply replace the sour cream with additional mayonnaise.

To Make It Egg-Free

Use an egg-free mayonnaise.

Q&A

Q: Can I make this pasta salad the day before?
Yes. It’s actually delicious after several hours in the refrigerator because the flavors have time to blend.

Q: What pasta is best?
Rotini, bow-tie, shells, and elbow macaroni all work well because they hold onto the creamy dressing.

Q: Why did my pasta salad become dry?
Pasta absorbs dressing as it sits. Simply stir in a little extra dressing before serving.

Q: Can I use bagged coleslaw mix?
Absolutely. A pre-shredded coleslaw mix is a great shortcut. Use approximately 4 cups.

Q: Can I make it without mayonnaise?
Yes. Replace the mayonnaise with Greek yogurt for a lighter, tangier version.

Q: Can I add chicken?
Yes. Cooked chicken turns this into a more filling main-dish salad.

Q: Can I use Miracle Whip instead of mayonnaise?
Yes, but reduce or omit some of the honey/sugar because Miracle Whip is sweeter than traditional mayonnaise.

Q: Can I add raisins?
Yes. Raisins or dried cranberries add a pleasant sweet contrast to the crunchy vegetables.

Q: Can I make it spicy?
Add a pinch of cayenne pepper, red pepper flakes, or a little hot sauce to the dressing.

Q: Is this good for a BBQ?
Yes! It’s an excellent side dish for grilled chicken, burgers, hot dogs, pulled pork, and grilled vegetables.

Q: Can I freeze pasta salad?
Freezing is not recommended. The creamy dressing and fresh cabbage can become watery and lose their texture after thawing.

Q: How can I make it healthier?
Use whole-wheat or chickpea pasta, replace some mayonnaise with Greek yogurt, increase the vegetables, and add lean protein such as chicken or tuna.

Q: Can I use red cabbage only?
Yes, although combining green and red cabbage gives the salad a more colorful appearance and balanced texture.