Creamy Coleslaw Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Servings: 6
IngredientsÂ
- 12 oz rotini pasta
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup diced celery
- ¼ cup chopped green onions
- ¾ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
InstructionsÂ
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package directions until al dente.
- Drain the pasta and rinse under cold water until completely cooled.
- Let the pasta drain well to prevent the salad from becoming watery.
- In a large bowl, combine the green cabbage, red cabbage, carrots, celery, and green onions.
- Add the cooled pasta and toss gently.
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the pasta and vegetables.
- Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Stir again before serving. Add a little extra mayonnaise if you prefer a creamier texture.
Tips
Do not overcook the pasta, as it should stay firm after chilling. You can add diced bell pepper, sweet corn, chopped pickles, or sunflower seeds for extra crunch. If making it ahead, reserve a little dressing and mix it in just before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
