A cool, creamy, crunchy pasta salad that combines tender macaroni, crisp cabbage, sweet carrots, and a tangy mayonnaise dressing. It’s perfect for summer picnics, BBQs, potlucks, and easy family lunches.
Ingredients
For the salad
- 2 cups uncooked elbow macaroni
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- ½ cup finely chopped red bell pepper (optional)
- ¼ cup finely chopped red onion (optional)
For the creamy dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon celery seed (optional)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook the macaroni according to the package instructions until just tender.
- Cool the pasta: Drain and rinse briefly under cold water to stop the cooking. Drain thoroughly.
- Prepare the vegetables: Shred the cabbage and carrots. Chop the bell pepper and onion if using.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and celery seed.
- Combine: Add the cooled pasta, cabbage, carrots, and optional vegetables. Toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30–60 minutes so the flavors blend.
- Serve: Stir before serving. If the salad has absorbed too much dressing, mix in a spoonful of mayonnaise or yogurt.
Recipe Details
Prep time: 15 minutes
Cook time: 10 minutes
Chilling time: 30–60 minutes
Servings: 6
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–360 kcal |
| Protein | 6–8 g |
| Carbohydrates | 32–38 g |
| Fat | 16–22 g |
| Fiber | 2–4 g |
| Sugar | 4–7 g |
Nutrition varies depending on the pasta, mayonnaise, and dairy products used.
All Nut Information
- Nuts: No nuts are required in this recipe.
- Peanut-free: The ingredients listed do not include peanuts; check labels for cross-contact.
- Tree-nut-free: No tree nuts are required.
- Gluten-free: Use certified gluten-free pasta and verify the dressing ingredients.
- Dairy-free: Use dairy-free yogurt or omit the sour cream.
- Egg-free: Use egg-free mayonnaise and check the pasta and other packaged ingredients.
Tips for the Best Creamy Pasta Salad
- Cook pasta just until tender so it holds its shape.
- Drain the pasta well to avoid watery dressing.
- Slice cabbage finely for a classic coleslaw texture.
- Start with less sugar and add more to taste.
- Chill before serving for the best flavor.
- Keep refrigerated until serving, especially in warm weather.
Questions & Answers
Q1: Can I make creamy coleslaw pasta salad ahead of time?
Yes! Prepare it up to 24 hours ahead and refrigerate in a covered container. Stir before serving and add extra dressing if needed.
Q2: Can I use a different pasta shape?
Absolutely. Rotini, shells, bow-tie pasta, or small penne work well.
Q3: How can I make it healthier?
Replace some or all of the mayonnaise with plain Greek yogurt, reduce the sugar, and increase the cabbage and carrots.
Q4: Why did my pasta salad become dry?
Pasta absorbs dressing as it chills. Stir in a little extra mayonnaise, yogurt, or a splash of milk before serving.
Q5: Can I add protein?
Yes. Diced cooked chicken, chopped boiled eggs, chickpeas, or shredded turkey make it more filling.
Q6: How long does it last in the refrigerator?
Store in an airtight container and eat within 3–4 days. Do not leave it at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
Q7: Can I make it without mayonnaise?
Yes. Use thick Greek yogurt with a little olive oil, vinegar, mustard, and seasoning for a tangy alternative.
Q8: What foods pair well with this salad?
Serve with grilled chicken, burgers, sandwiches, roasted vegetables, or barbecue dishes.
Enjoy your creamy, crunchy coleslaw pasta salad! 🥗
