Coleslaw Pasta Salad
Two favorite picnic salads are combined in this crunchy, creamy salad that's perfect for potlucks and backyard barbecues.
Servings: 16 servings
Calories: 261kcal
Ingredients
For the salad
- 8 ounces Ditalini pasta
- 1 14 oz. package coleslaw mix
- 1/2 cup diced red onion
- 2 ribs celery diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 8 oz. can water chestnuts, drained and chopped
- 8 ounces cheddar cheese cubed
- 1/4 cup chopped fresh parlsey
For the Dressing
- 1 1/2 cups mayonnaise
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon onion powder
Instructions
- Cook pasta according to package directions. Rinse with cold water and drain. Transfer to large bowl and add remaining salad ingredients. Toss to mix well.
- In a small bowl, whisk together the dressing ingredients. Pour over pasta mixture and toss to coat well. Cover and refrigerate for at least one hour before serving.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 23mg | Sodium: 315mg | Fiber: 1g | Sugar: 6g