Description
A vibrant American salad combining cold pasta and coleslaw with a tangy-sweet dressing. The creamy Dijon-vinegar base melds with chewy pasta and crunchy cabbage, creating a textural contrast. Perfect for potlucks or as a hearty side, it evolves in flavor as it chills.
Ingredients
1 3/4 cups mayonnaise
4 tablespoons Dijon mustard
3 tablespoons cider vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon finely grated onion
1 tablespoon celery seeds
1/2 teaspoon black pepper
16 ounces ditalini pasta
16 ounces coleslaw mix
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 4 minutes. Drain and rinse with cold water to cool.
In a large bowl, whisk together mayonnaise, Dijon mustard, cider vinegar, sugar, salt, grated onion, celery seeds, and black pepper until smooth.
Add cooked pasta and coleslaw mix to the dressing. Toss to coat evenly.
Transfer to a refrigerator-safe container and chill for at least 1 hour before serving to meld flavors.
Notes
For a protein-packed meal, add grilled chicken or chickpeas.
Chill for up to 24 hours—the dressing clings better with time.
Use refrigerated coleslaw mix for optimal crunch and convenience.
Store leftovers in an airtight container for up to 3 days.