Easy Pasta Salad Irresistible Creamy Coleslaw
Easy Pasta Salad **brings sunshine**. When you’re craving a quick noon bite but hate the hassle. After making this over 200 times, I know the secret touch that keeps it crisp. It feels fresh, tangy, and creamy. If you love citrus flavors, check out Easy Strawberry Shortbread Cookies with Sweet Glaze. Jump to recipe for my best prep tricks. If you love recipes like this, you’ll also enjoy Easy Baked Salmon Cakes with Spicy Lemon Aioli and Easy Sumac Onion Salad Recipe for Quick Dinner Sides.
Why This Easy Pasta Salad Irresistible Creamy Coleslaw Is Pure Comfort
- Tangy, creamy dressing
- Quick and fresh flavors
- Easy to whip up
- Great for leftovers
What You'll Need for Easy Pasta Salad Irresistible Creamy Coleslaw
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz rotini pasta
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp carrot powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Dijon mustard
- lemon juice
- honey
- carrot powder
- salt
- pepper
- parsley
- Optional: Crushed walnuts
- Optional: Chopped scallions
đź“ť Ingredient Notes
- Shredded cabbage: Keep in a paper‑towel lined container to stay crisp.
đź›’ Tools & Equipment I Recommend
- Stainless steel saucepan — Keeps pasta from sticking and ensures even cooking → See on Amazon
- Immersion blender — Smoothly blends dressing without extra utensils → See on Amazon
How to Make Easy Pasta Salad Irresistible Creamy Coleslaw
- Cook pasta: Bring salted water to boil, add rotini, cook 8-9 minutes until al dente. Drain, rinse under cold water, set aside to cool.
- Prepare vegetables: Shred green and red cabbage, grate carrots, chop parsley.
- Make dressing: Whisk mayonnaise, yogurt, Dijon mustard, lemon juice, honey, carrot powder, salt, pepper until smooth.
- Combine pasta and veggies: In large bowl, toss pasta, cabbage, carrots, and parsley.
- Add dressing: Pour dressing over salad, gently fold until coat. Add extra seasoning if needed.
- Optional toppings: Top with crushed walnuts, scallions. Chill 30 minutes before serving for flavors to meld.
Cook's Tips for Perfect Easy Pasta Salad Irresistible Creamy Coleslaw
- Timing: Cook pasta until al dente, rinse with ice water and let it drain to stop cooking—otherwise, the salad becomes mushy.
- Common mistake and fix: Overmixing the dressing breaks the cabbage fibers. Stir gently until just combined.
- Flavor balance: If the dressing tastes flat, add a dash more lemon juice or a pinch of salt to brighten.
- Storage: Store pasta in a sealed container. Keep the dressing and pasta separate until ready to serve to preserve texture.
Storing & Reheating Easy Pasta Salad Irresistible Creamy Coleslaw
Short-Term Storage
Store in an airtight container in the fridge. 3-4 days Make-ahead tip: Prepare dressing a day ahead and keep in a sealed container
Freezing Easy Pasta Salad Irresistible Creamy Coleslaw
Not recommended
How to Reheat Without Drying It Out
Oven: Not applicable Microwave: Not applicable
Recipe Notes
- Chef tip: Using freshly grated carrot adds bright sweetness that balances the tang.
- Best substitution: Replace mayonnaise with Greek yogurt for lower fat.
- Make-ahead: Make dressing one day ahead; store in a sealed container to reduce risk of spoilage.
- Scaling: Double or triple the recipe easily; keep dressing ingredients at a 1:1 scaling ratio.
- Troubleshooting: If pasta is waterlogged, press down gently with a paper towel before adding dressing.
Want to level up this recipe?
Sturdy mixing bowl — Supports even mixing and avoids crowding when combining salad → Check price on Amazon
Easy Pasta Salad Irresistible Creamy Coleslaw
Ingredients
Main Ingredients
- 8 oz rotini pasta
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp carrot powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Seasonings
- Dijon mustard
- lemon juice
- honey
- carrot powder
- salt
- pepper
- parsley
Optional Toppings
- Crushed walnuts
- Chopped scallions
Instructions
- Cook pasta: Bring salted water to boil, add rotini, cook 8-9 minutes until al dente. Drain, rinse under cold water, set aside to cool.
- Prepare vegetables: Shred green and red cabbage, grate carrots, chop parsley.
- Make dressing: Whisk mayonnaise, yogurt, Dijon mustard, lemon juice, honey, carrot powder, salt, pepper until smooth.
- Combine pasta and veggies: In large bowl, toss pasta, cabbage, carrots, and parsley.
- Add dressing: Pour dressing over salad, gently fold until coat. Add extra seasoning if needed.
- Optional toppings: Top with crushed walnuts, scallions. Chill 30 minutes before serving for flavors to meld.
Notes
- Chef tip: Using freshly grated carrot adds bright sweetness that balances the tang.
- Best substitution: Replace mayonnaise with Greek yogurt for lower fat.
- Make-ahead: Make dressing one day ahead; store in a sealed container to reduce risk of spoilage.
- Scaling: Double or triple the recipe easily; keep dressing ingredients at a 1:1 scaling ratio.
- Troubleshooting: If pasta is waterlogged, press down gently with a paper towel before adding dressing.
Storage
- Fridge: 3-4 days
- Freezer: Not recommended
- Oven reheat: Not applicable
- Microwave reheat: Not applicable
- Make ahead: Prepare dressing a day ahead and keep in a sealed container
Nutrition Per Serving
- Calories: 350 kcal
- Protein: 12 g
- Fat: 12 g
- Carbs: 45 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 600 mg
- Cholesterol: 0 g
- Sat. Fat: 3 g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pasta Salad Irresistible Creamy Coleslaw FAQs
Yes, keep dressing separate until serving. Refrigerate up to 2 days. Mix pasta and dressing just before eating to maintain crispness.
Overcooked pasta and mixing the dressing too long cause sogginess. Prevent by cooking al dente, rinsing with cold water, and adding dressing gently.
Yes; you control the ingredients, keep sodium low, and enjoy a fresher, more customizable option.
Its light, chilled veggies and citrusy dressing make it refreshing, low‑heat, and ideal for hot weather.
Use Greek yogurt, silken tofu, or hemp milk for a tangier, lighter version.
A Warm Final Note
I can’t wait for you to try Easy Pasta Salad Irresistible Creamy Coleslaw and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
