A creamy, crunchy pasta salad combining tender pasta, crisp cabbage, carrots, and a sweet-tangy dressing. It’s easy to make and perfect for cookouts, potlucks, and family dinners.
Ingredients
For the Salad:
- 12 oz (340 g) rotini or elbow pasta
- 3 cups finely shredded green cabbage
- 1 cup shredded carrots
- ½ cup finely shredded red cabbage
- ½ cup diced red onion
- ½ cup diced celery
- ½ cup sweet corn, drained
- ¼ cup chopped fresh parsley
For the Creamy Dressing:
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tbsp apple cider vinegar
- 1½ tbsp granulated sugar
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp milk, if needed to thin
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. - Cool the pasta
Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain well and let it cool completely. - Prepare the vegetables
In a large bowl, combine the green cabbage, red cabbage, carrots, red onion, celery, corn, and parsley. - Make the dressing
In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add a little milk if the dressing is too thick. - Combine everything
Add the cooled pasta to the vegetables. Pour the creamy dressing over the top and gently toss until everything is evenly coated. - Chill
Cover and refrigerate for at least 1 hour. This allows the flavors to blend and the coleslaw to become extra creamy. - Serve
Before serving, stir the salad well. If it has thickened too much, add 1–2 tablespoons of milk or a little mayonnaise and mix again.
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 330
- Protein: 7 g
- Carbohydrates: 38 g
- Fat: 17 g
- Saturated Fat: 4 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 510 mg
- Cholesterol: 15 mg
Nut Information
- Peanuts: None
- Tree nuts: None
- Almonds: None
- Cashews: None
- Walnuts: None
- Pecans: None
- Hazelnuts: None
- Nut-free: Yes, when all packaged ingredients are free from nut cross-contact
- Dairy: Yes — sour cream and optional milk
- Eggs: Usually yes — mayonnaise commonly contains eggs
- Gluten: Yes, if using regular wheat pasta; use gluten-free pasta for a gluten-free version
Q&A
Q: Can I make this pasta salad ahead of time?
A: Yes. It can be made up to 24 hours ahead. Keep it refrigerated and stir before serving.
Q: Why does my pasta salad get dry after chilling?
A: Pasta absorbs some of the dressing as it sits. Add a spoonful of mayonnaise, sour cream, or milk before serving to restore the creamy texture.
Q: Can I use coleslaw mix instead of shredding cabbage and carrots?
A: Absolutely. A pre-shredded coleslaw mix makes this recipe much quicker.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain Greek yogurt works well and gives the dressing a slightly tangier flavor.
Q: Can I leave out the sugar?
A: Yes, although the small amount of sugar balances the vinegar and mustard. You can reduce it or use a sugar substitute.
Q: What pasta works best?
A: Rotini, shells, elbow macaroni, bow ties, and penne all work well because they hold onto the creamy dressing.
Q: Can I add protein?
A: Yes. Diced grilled chicken, shredded chicken, chopped ham, or hard-boiled eggs can turn it into a more filling meal.
Q: How long does it last in the refrigerator?
A: Store it in an airtight container and enjoy within 3–4 days for the best quality.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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