There’s just something about chilled pasta salads that makes warm days feel easier, isn’t there? This Coleslaw Pasta Salad blends the creaminess of a good slaw with the comfort of elbow macaroni. It’s crunchy, tangy, and comes together so quickly that you’ll wonder why you haven’t made it sooner. When I first served this at a family barbecue, I watched it disappear before the burgers even hit the grill. There’s cabbage for crunch, pasta for heartiness, and a simple dressing that clings just right. You don’t need anything fancy—just a bowl, a spoon, and a few minutes of quiet chopping time (which, let’s be honest, is sometimes the best kind of therapy). If you’re on the hunt for salad ideas that travel well and taste better by the forkful, this one checks all the boxes. It’s perfect for folks who love pasta salad recipes but want something a little different. You’ll find it sliding easily into your summer pasta salad recipes list—great for picnics, potlucks, or just a Tuesday night. And yep, it’s every bit as satisfying as your favorite recipe pasta salad with a cool slaw twist.

1) Key Takeaways
2) Easy Coleslaw Pasta Salad Recipe
3) Ingredients for Coleslaw Pasta Salad
4) How to Make Coleslaw Pasta Salad
5) Tips for Making Coleslaw Pasta Salad
6) Making Coleslaw Pasta Salad Ahead of Time
7) Storing Leftover Coleslaw Pasta Salad
8) Try these Side Dish recipes next!
9) Coleslaw Pasta Salad Recipe
10) Nutrition

1) Key Takeaways

What makes a pasta salad creamy without feeling too heavy?
How does coleslaw mix pair with elbow macaroni?
Can you prep this pasta salad ahead without it getting soggy?
What variations work best for summer pasta salad recipes?

2) Easy Coleslaw Pasta Salad Recipe

I like recipes that don’t ask me to babysit the stove. This coleslaw pasta salad lets me toss everything in one big bowl, give it a good mix, and let the fridge do the rest. The crunch from the coleslaw mix and the softness of the macaroni balance each other out perfectly. It’s a creamy, cool dish with a tangy dressing that doesn’t weigh things down.

We make this often during the hotter months. It keeps well, tastes better the next day, and feels like a fresh take on typical pasta salad recipes. I’ve found that when you’re looking for solid salad ideas, this one keeps coming up because it really works. It’s that kind of recipe you remember once the heat kicks in and you need something cold and satisfying for dinner.

If you’re into recipes pasta salad fans swear by, and love keeping things simple, this one’s staying in your rotation. Our family reaches for it on repeat—backyard dinners, potlucks, or packed into a cooler for a beach day.

3) Ingredients for Coleslaw Pasta Salad

Elbow Macaroni has a smooth surface that catches the dressing just enough without getting too soggy. I’ve used other shapes, but elbow really does the job best here.

Coleslaw Mix saves time and gives the salad that satisfying crunch. It’s usually a mix of green and purple cabbage with shredded carrots. I like using the bagged one because prep is zero.

Red Onion adds bite. If the taste is too sharp for you, soak it in cold water for a few minutes. It mellows the flavor without losing that pop.

Shredded Carrots might already be in your slaw mix, but I like to toss in extra. They give color and a natural sweetness that plays well with the vinegar in the dressing.

Mayonnaise makes this pasta salad creamy. Use a good-quality mayo. It brings everything together without making it overly rich.

Apple Cider Vinegar brings a clean, tangy brightness. You’ll notice it cuts through the mayo and keeps the dressing lively.

Granulated Sugar might seem unexpected, but it balances the vinegar. The amount is small, but you’ll taste the difference if you skip it.

Salt seasons the pasta and the dressing. I always use kosher salt and add a bit more if the salad sits in the fridge overnight.

Black Pepper adds a gentle bite and warmth. Don’t go heavy, just enough to keep the flavors grounded.

4) How to Make Coleslaw Pasta Salad

Step 1. Boil your elbow macaroni in salted water. Don’t overcook it—keep it al dente so it holds its shape once mixed. Drain and rinse it with cold water to cool things down.

Step 2. In a large mixing bowl, add your coleslaw mix, red onion, carrots, and the cooled pasta. Give it a quick toss so everything’s evenly combined.

Step 3. In a smaller bowl, whisk together the mayo, apple cider vinegar, sugar, salt, and pepper. Keep whisking until it’s smooth and creamy.

Step 4. Pour that dressing over the pasta and slaw mix. Stir until every piece is well coated. I like to fold everything gently to avoid breaking up the pasta too much.

Step 5. Cover and chill the salad for at least an hour. This helps the flavors settle and blend. When ready to serve, stir again to freshen it up before dishing out.

5) Tips for Making Coleslaw Pasta Salad

Let the pasta cool fully before you mix it in. Warm pasta will soak up too much dressing and leave you with a dry salad later. Just give it a rinse under cold water and let it drain well.

Use a light hand when mixing. You want that coleslaw mix to stay crisp and not get bruised from too much stirring. I usually use a big spoon and go slow.

This is one of those salad ideas that you can easily adjust. Like it sweeter? Add a touch more sugar. Want more bite? Toss in some Dijon mustard or chopped pickles. It’s flexible, and you’re the boss here.

6) Making Coleslaw Pasta Salad Ahead of Time

If you’ve got a busy week ahead or prepping for a gathering, this salad is your friend. I like making it the night before. The dressing settles into the pasta and the flavors come together better overnight.

Keep the dressing and the mix separate if you’re planning to serve it more than 24 hours later. That way, the crunch from the slaw sticks around. Just mix everything together an hour or two before serving and you’re good.

When I test new recipes for pasta salad, this one stands out because it holds up so well. That makes it perfect for packed lunches or events where you don’t want to stress last minute.

7) Storing Leftover Coleslaw Pasta Salad

Pop the leftovers into a sealed container and store it in the fridge. It’ll stay fresh for about four days. The flavor actually deepens over time, so don’t toss it too soon.

Before serving again, give it a stir. The dressing might settle or separate a little. If it looks a bit dry, add a spoonful of mayo or vinegar and stir it through.

I wouldn’t freeze this one. The mayo base doesn’t thaw well and the slaw loses its crunch. But for a cold dish in the fridge, this salad gives you several easy lunches in one batch.

8) Try these Side Dish recipes next!

9) Coleslaw Pasta Salad Recipe