Real Recipes From Real Home Cooks ®

pasta slaw

(33 ratings)
Blue Ribbon Recipe by
Shelene Wilhelm
Lander, WY

We came up with this recipe after eating pasta slaw at Nordy's BBQ. Neither my husband nor the kids would really eat coleslaw until we tried this recipe. Now, it's a family favorite that we make regularly. My father will ask for a little of the dressing to put on his hamburger. He says it tastes like a Frisko Freeze hamburger.

Blue Ribbon Recipe

If pasta salad and coleslaw had a baby, this side salad would be the result. It's truly the best of both worlds. This cool and creamy salad is slightly sweet and tangy and full of texture. Cucumber and bell pepper add a touch of freshness and there's a little bite of onion. Once it sits, the flavors blend very well. A delicious side salad for any summer BBQ.

— The Test Kitchen @kitchencrew
(33 ratings)
yield 6 -8
prep time 30 Min
cook time 10 Min
method No-Cook or Other

Ingredients For pasta slaw

  • 7 oz
    Ditalini pasta (salad macaroni, not elbow macaroni)
  • 4 c
    cabbage, shredded (about 1 head)
  • 1 md
    onion, finely chopped
  • 2
    celery ribs, finely chopped
  • 1 md
    cucumber, finely chopped
  • 1
    green bell pepper, finely chopped
  • 1 md
    carrot, shredded
  • 1 1/3 c
  • 1/3 c
  • 1/4 c
    apple cider vinegar
  • 1/2 tsp
  • 1/4 tsp

How To Make pasta slaw

  • Draining cooked salad macaroni.
    Cook pasta, drain, rinse, and place in large bowl.
  • Remaining salad ingredients mixed with the macaroni.
    Combine remaining salad ingredients and refrigerate.
  • Dressing ingredients whisked together.
    Blend all dressing ingredients.
  • Combining dressing and salad ingredients.
    Pour dressing over the top of the salad. Mix thoroughly and refrigerate until ready to eat.