Description
A refreshing and colorful pasta salad with a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz rotini or bow tie pasta
- 4 cups shredded cabbage (green and purple mixed)
- 1 cup shredded carrots
- 1/2 cup finely chopped red onion
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil water in a large pot and add the pasta. Cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Combine Ingredients: In a large bowl, add the cooled pasta, shredded cabbage, shredded carrots, and finely chopped red onion. Mix well to ensure an even distribution of the colorful ingredients.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Adjust seasoning to your taste; remember, this dressing is what binds your salad together.
- Dress the Salad: Pour the dressing over the pasta salad mixture. Toss gently to coat everything evenly, ensuring each piece is deliciously enveloped in that creamy goodness.
- Chill Out: Refrigerate your salad for at least 30 minutes before serving. This allows the flavors to meld beautifully, resulting in a truly irresistible dish.
Notes
This salad keeps well up to five days in the fridge. Consider making a day in advance for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pasta salad, coleslaw, summer salad, barbecue side dish