Every now and then, a recipe surprises me. Like this coleslaw pasta salad.
I've made plenty of pasta salads over the years, and I've made more bowls of coleslaw than I can count. But it never occurred to me to put the two together until I stumbled across this recipe.
I'll admit I was skeptical.
Pasta and cabbage? In the same bowl? Coleslaw pasta salad is a surprising, fresh combination I would never have dreamed up! On the farm, we call pairing two things with good traits a hybrid, designed for a stronger, better product. This salad is one of those great hybrids.
What really won me over was how well it keeps. I expected it to get soggy after a day in the refrigerator, but it stayed crisp and delicious for several days. In fact, I think it tasted even better after the flavors had a chance to mingle.
If you're a fan of make-ahead salads that hold up beautifully in the refrigerator, you might also enjoy my:
They're all great choices for potlucks, picnics, and busy weeks when it's nice to have something ready to go in the fridge.
This is the kind of salad that's right at home at a church supper, family reunion, backyard cookout, or holiday gathering. It makes a generous batch, feeds a crowd, and always seems to disappear faster than you'd expect.
If you're looking for something a little different from the usual pasta salad, pull up a chair. I think you're going to love this one.
I'll be honest—I got a little tired of chopping by the time I finished this salad. But then I tasted it! OH, MY STARS! Wow, it's going right in our meal rotation! The salad tasted every bit as good on day three because everything stayed crisp.
Cabbage is cheap, adds bulk and loads of nutrition, and holds well. If you have time to chop your own, it's a great option. The good news is that a bag of coleslaw mix works beautifully and saves quite a bit of time. If you're feeding a crowd in a hurry, that's the shortcut I'd take.
Pasta is also inexpensive and adds bulk. Watch for store brands for as little as a dollar or so per twelve- or sixteen-ounce package. I originally made this salad with a tiny lasagna-shaped pasta I found at Hy-Vee and absolutely loved it.
Sadly, I've never seen it on the shelf again. Ditalini, salad rings, small shells, elbow macaroni, rotini, or mini bow ties are all good substitutes. The important thing is choosing a small shape that catches plenty of that creamy dressing.
Cook the pasta as directed on the package in plenty of salted water. Stir to separate the shapes a time or two, and cook until al dente.
You do not want mushy pasta. Drain and rinse in cold water, and set it aside. In food service, I learned a little trick: toss the pasta with a small amount of olive oil, a teaspoon or two, to keep it from clumping together until you use it.
If you chopped your own cabbage, open up that crisper drawer, and if you have some carrots or red cabbage on hand, grate or chop them to add.
Peppers are always good! I chose to use both red and green peppers in this salad for more color! The local grocery store had a great sale on bell peppers, so I took advantage of it! If I don't use them up, I will freeze them later for any recipe that calls for cooked peppers.
Celery adds lots of crunch and good fiber. Try to chop every ingredient in the salad so that they are about the same size. If you do, every bite is a party in your mouth! 😎
The other key ingredient for flavor in this salad is three chopped hard-boiled eggs! Don't skip them! They don't have to be perfect because you will mash or chop them! (I mash mine.)
You can buy shelled hard-boiled eggs in the store or make your own in minutes.
Please use full-fat regular REAL mayonnaise for this recipe. You will need one and one-half cups. You'll also need granulated sugar, apple cider vinegar, salt, and pepper. I used Lawry's seasoned pepper for even more flavor and visual appeal.
Mash the hard-boiled eggs and add them to the dressing so they are evenly distributed throughout the salad. If you prefer, you can chop them and add them to the pasta and veggies.
All that's left to do is combine the pasta, coleslaw mix (or chopped cabbage), and the other veggies in a very large bowl. Stir it well and let it chill for a few hours before serving.
I took about half of the salad to church for a funeral dinner, divvied out a couple of samples for my friend and our daughter to try, and there was plenty left for Papa and me to enjoy over three meals!
A light, crunchy pasta salad crammed with fresh veggies. It's a great recipe for potlucks and other large gatherings.
Can I make coleslaw pasta salad ahead of time?
Yes! In fact, I think it tastes even better after a few hours in the refrigerator. Making it ahead gives the flavors time to mingle while the vegetables stay crisp and crunchy.
Store it covered in the refrigerator for up to 3 days. Give it a good stir before serving, as some of the dressing may settle while it chills.
Absolutely. A bag of tri-color coleslaw mix is a wonderful time-saving shortcut and works beautifully in this recipe. It provides the same crunch with far less chopping.
Small pasta shapes work best because they hold the dressing well and mix easily with the vegetables. Ditalini, salad rings, small shells, elbow macaroni, rotini, and mini bow ties are all good choices.
You can, but I wouldn't. The eggs add richness, color, and extra protein, and make this salad more delicious and satisfying.
This creamy, crunchy salad pairs well with all your favorite summer meals. Try serving it alongside sloppy joes, burgers, hot dogs, grilled chicken, pulled pork, or barbecue ribs. It's also a great companion for comforting favorites like Jiffy Corn Casserole, baked beans, or a platter of fresh summer vegetables.
Whether you're heading to a potluck, planning a picnic, or feeding a hungry crowd at home, this colorful salad is always a welcome addition to the table along with these favorites:
Sloppy Joes - A classic sloppy joe recipe chock-full of veggies in a slightly sweet, tangy sauce. It really stretches a pound of hamburger!
Crockpot Meatballs - A quick and easy meatball recipe you make in a slow cooker. Serve the tasty meatballs as an appetizer, an entrée, or in a sandwich.
Pig Pickin' Cake - This light, citrusy cake recipe with a fluffed whipped topping is perfect for summer and any time after a heavy, meaty meal. Born in the South, loved everywhere!
Grandma-Style Potato Salad - Creamy, old-fashioned potato salad with tender potatoes, eggs, and a tangy homemade dressing. The kind everyone grabs first at the picnic table.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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