Creamy Coleslaw Pasta Salad Recipe (Perfect Potluck Side)

If you can’t decide between bringing a creamy pasta salad or a crunchy coleslaw to your next gathering, this creamy coleslaw pasta salad gives you the best of both worlds. It combines tender elbow macaroni with a vibrant mix of shredded cabbage, carrots, bell peppers, and cucumbers, all tossed in a sweet and tangy, creamy dressing. It’s a colorful, refreshing side dish that holds up beautifully on a buffet table and feeds a crowd with ease.

why make this recipe

This dish is a staple for summer BBQs and potlucks because it’s incredibly easy to throw together and gets even better as it chills.

• Feeds a crowd and is incredibly budget-friendly.
• Packed with fresh, crunchy vegetables for great texture.
• The creamy dressing has the perfect balance of sweet, tangy, and savory flavors.
• Can be made ahead of time, making party prep stress-free.

how to make creamy coleslaw pasta salad

Ingredients

• 2 cups elbow macaroni, uncooked
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup chopped green onions
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and let cool completely.
2. Combine the vegetables: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, diced red bell pepper, cucumber, and chopped green onions.
3. Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
4. Add the pasta: Add the cooled macaroni to the bowl of vegetables. Gently toss everything together until evenly combined.
5. Toss with dressing: Pour the creamy dressing over the pasta and vegetables. Stir gently until every ingredient is well coated.
6. Adjust seasoning: Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.
7. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend and the salad to chill.
8. Serve: Before serving, stir the salad gently. If the dressing has thickened, add 1–2 tablespoons of milk or mayonnaise to restore its creamy texture.
9. Enjoy: Serve chilled and enjoy your homemade Creamy Coleslaw Pasta Salad!

how to serve creamy coleslaw pasta salad

Serve this salad chilled as a side dish alongside grilled burgers, hot dogs, BBQ chicken, or pulled pork. It’s also hearty enough to stand on its own as a light lunch. Keep the serving bowl nestled in a larger bowl of ice if you are serving it outdoors on a hot day.

how to store creamy coleslaw pasta salad

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The vegetables will release some water as it sits, so give it a good stir before serving. If the dressing looks too thick, stir in a splash of milk or an extra spoonful of mayonnaise. Do not freeze this salad, as the cabbage and cucumbers will become mushy and the creamy dressing will separate.

tips to make creamy coleslaw pasta salad

• Rinse the cooked pasta under cold water to stop the cooking process and remove excess starch, which helps keep the salad from getting sticky.
• Make sure the pasta is completely cooled before mixing it with the dressing and vegetables.
• For the best flavor, let the salad chill for at least an hour (or even overnight) before serving.
• If you use a sugar substitute instead of honey, start with half the amount and taste the dressing before adding more.

variation

For a protein-packed main dish, add 2 cups of shredded cooked chicken or diced ham to the salad before chilling. You can also swap the sour cream for plain Greek yogurt for a lighter, tangier dressing.

FAQs

Can I make this creamy coleslaw pasta salad ahead of time?
Yes, this salad is an excellent make-ahead dish. It can be made up to 24 hours in advance and stored in the refrigerator. Just give it a good stir before serving.

What kind of pasta works best for this recipe?
Elbow macaroni is classic, but you can also use rotini, penne, or farfalle. Just make sure to cook it to al dente so it doesn’t get mushy.

Why did my pasta salad get watery?
Vegetables like cucumbers and cabbage release water as they sit, especially once salt is added. If it gets too watery, simply drain off the excess liquid and stir in a little extra mayonnaise to thicken the dressing.

Can I use a different type of vinegar?
Apple cider vinegar provides a nice sweetness, but you can use white wine vinegar or a splash of red wine vinegar in its place.

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Ellie

Creamy Coleslaw Pasta Salad

A vibrant, crunchy pasta salad that combines elbow macaroni and fresh coleslaw vegetables with a sweet and tangy creamy dressing. Prep Time: 20 minutes (estimated) Cook Time: 10 minutes (estimated) Additional Time: 1 hour Total Time: 1 hour 30 minutes (estimated) Yield: 8–10 servings (estimated) Category: Side Dish Method: Stovetop / No-Bake Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cups elbow macaroni uncooked
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper diced
• 1 cucumber diced
• 1/2 cup chopped green onions
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Large pot, large mixing bowl, whisk

Method

 

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and let cool completely.
2. In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, diced red bell pepper, cucumber, and chopped green onions.
3. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
4. Add the cooled macaroni to the bowl of vegetables. Gently toss everything together until evenly combined.
5. Pour the creamy dressing over the pasta and vegetables. Stir gently until every ingredient is well coated.
6. Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.
7. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend and the salad to chill.
8. Before serving, stir the salad gently. If the dressing has thickened, add 1–2 tablespoons of milk or mayonnaise to restore its creamy texture.
9. Serve chilled and enjoy your homemade Creamy Coleslaw Pasta Salad!

Notes

Prep time, cook time, and yield are estimated based on the ingredient list, as they were not supplied in the original recipe.
Keywords: creamy coleslaw pasta salad, coleslaw pasta salad recipe, creamy pasta salad with cabbage, potluck pasta salad