Creamy Coleslaw Pasta Salad
Creamy, crunchy, and packed with fresh dill flavor, this Coleslaw Pasta Salad is the perfect side dish for burgers, brats, pulled pork, and all your summer favorites. Best of all, it's easy to make ahead and gets even better after chilling.
Ingredients
- 8 ounces ditalini pasta
- 1⅓ cups mayonnaise
- 1 tablespoon white vinegar
- ¼ cup granulated sugar
- 1 teaspoon celery seed
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- 1 10-ounce bag coleslaw mix
Instructions
- Cook the ditalini according to package directions until al dente. Drain and rinse under cold water.8 ounces ditalini pasta
- In a large bowl, mix together the mayonnaise, vinegar, sugar, celery seed, dill, salt, and pepper.1⅓ cups mayonnaise, 1 tablespoon white vinegar, ¼ cup granulated sugar, 1 teaspoon celery seed, 2 tablespoons fresh dill, ½ teaspoon salt
- Add the cooked pasta, coleslaw mix, and carrots. Toss until evenly coated.1 10-ounce bag coleslaw mix
- Refrigerate for at least 1 hour. Give everything a good stir before serving.
Notes
Storage Instructions
Refrigerator - Store leftovers in an airtight container for up to 3 days. Make Ahead - This salad is a great make-ahead recipe. Prepare it several hours ahead or even the night before serving. Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!
