Description

Coleslaw Pasta Salad is a refreshing and crunchy dish that combines pasta, fresh veggies, sweet pineapple, and a tangy mayo-based dressing. Perfect for gatherings, this salad is quick to prepare and gets better as it chills.

Ingredients

For the Salad:

8 ounces pasta (rotini or fusilli)

2 cups green cabbage, finely shredded

1 cup carrots, grated or shredded

1 cup red bell pepper, chopped

1 cup green onions, sliced

1 cup pineapple chunks (fresh or canned)

For the Dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper to taste

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Instructions

Cook the Pasta: Bring salted water to a boil, cook the pasta until al dente. Drain and rinse under cold water to cool.
Prepare the Vegetables: Chop the cabbage, carrots, bell pepper, green onions, and pineapple.
Make the Dressing: Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Combine Ingredients: Add cooled pasta, shredded vegetables, and pineapple to a large mixing bowl.
Add the Dressing: Pour the dressing over the salad and toss gently to coat.
Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve: Toss again before serving and adjust seasonings if needed.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad gets even better after a day or two.

Reheating: This salad is best served cold, no need to reheat. Just toss before serving.

Variations: Add protein like chicken, shrimp, or chickpeas. For a spicy twist, include jalapeños or hot sauce. Make it vegan with plant-based mayo and honey alternatives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 12g
Sodium: 250mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 10mg