A crunchy, creamy, and refreshing pasta salad combining crisp coleslaw vegetables with tender pasta and a tangy homemade dressing. Perfect for BBQs, potlucks, picnics, and easy family lunches.
Ingredients
For the Pasta Salad
- 8 oz (225 g) rotini, fusilli, or elbow pasta
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, shredded
- ½ cup finely sliced red onion
- ½ cup chopped celery
- ½ cup sweet corn, drained
- ¼ cup chopped fresh parsley
- ½ cup shredded cheddar cheese, optional
For the Creamy Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1–2 tablespoons honey or sugar
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. - Cool the pasta:
Drain and rinse the pasta under cold water to stop the cooking process. Drain thoroughly and let it cool completely. - Prepare the vegetables:
In a large bowl, combine green cabbage, red cabbage, shredded carrot, red onion, celery, corn, and parsley. - Make the dressing:
In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, lemon juice, garlic powder, onion powder, celery seed, salt, and black pepper until smooth. - Combine:
Add the cooled pasta to the vegetables. Pour the creamy dressing over everything. - Toss:
Gently toss until the pasta and vegetables are evenly coated. Add cheddar cheese if using. - Chill:
Cover and refrigerate for at least 30–60 minutes before serving. This allows the flavors to blend. - Final adjustment:
Before serving, stir the salad. If it seems a little dry, add 1–2 tablespoons of Greek yogurt or mayonnaise. Adjust salt and pepper to taste.
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 285
- Protein: 7 g
- Total Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Net Carbs: 29 g
- Sugar: 7 g
- Added Sugar: 2–4 g
- Cholesterol: 15 mg
- Sodium: 390 mg
Nutrition is approximate and will vary depending on the pasta, mayonnaise, yogurt, cheese, and sweetener used.
Recipe Notes
- For extra crunch: Add sunflower seeds or finely chopped apples just before serving.
- For more protein: Add diced grilled chicken, shredded rotisserie chicken, or chopped boiled eggs.
- For a lighter salad: Use light mayonnaise or replace more of the mayonnaise with Greek yogurt.
- For sweetness: Adjust the honey according to your taste.
- For extra tang: Add another teaspoon of apple cider vinegar.
- For gluten-free: Use your favorite gluten-free pasta.
- For a low-carb version: Replace the pasta with chopped cauliflower or broccoli.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Because the vegetables release water as they sit, give the salad a good stir before serving. Add a small amount of dressing if needed.
Frequently Asked Questions
Q: Can I make this pasta salad ahead of time?
Yes. It can be prepared several hours ahead or the night before. For the freshest texture, reserve a little dressing and add it just before serving if needed.
Q: Why did my pasta salad become dry?
Pasta absorbs dressing while it sits. Simply stir in 1–2 tablespoons of mayonnaise or Greek yogurt before serving.
Q: Can I use coleslaw mix instead of fresh cabbage?
Absolutely. A pre-shredded coleslaw mix is a convenient shortcut and works very well.
Q: Can I use Miracle Whip instead of mayonnaise?
Yes, but it will make the salad sweeter because Miracle Whip has a different flavor profile.
Q: Can I make it without mayonnaise?
Yes. Use Greek yogurt as the main dressing base, although the flavor will be slightly tangier and less rich.
Q: What pasta shape is best?
Rotini and fusilli are excellent because their twists hold onto the creamy dressing. Elbows and bow-tie pasta also work well.
Q: Can I add chicken?
Yes. About 1½–2 cups of cooked diced or shredded chicken turns this into a more filling main-dish salad.
Q: Is this salad suitable for a BBQ or potluck?
Yes. Keep it refrigerated until serving and avoid leaving creamy pasta salad at room temperature for extended periods.