Pasta Cole Slaw Salad Recipe: A Twist on Traditional Summer Salads Salads Side Dishes

Here’s another one of those great salad recipes that you can customize to your taste preferences – and what’s in your refrigerator. It’s perfect for vegetable gardeners, as many of the ingredients can come straight from your garden, or a farmer’s market or the grocery store. It has a little bit of everything!

Serve this pasta cole slaw recipe on a bed of lettuce or top with your favorite grilled meat like chicken or salmon. Delish!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes (depending on the pasta)
Total Time: 30 minutes
Servings: 8

Ingredients

• 8 ounces small pasta, cooked (I used a rainbow rotini mix) 
• 8 ounces bagged broccoli slaw mix (broccoli, carrots, red cabbage)
• 3 small sweet peppers (or 1 large pepper)
• 1 cucumber, peeled, seeded and chopped into small bits (I omitted this)
• 3 stalks celery, chopped fine
• 1 can (8 ounces) water chestnuts, finely chopped
• 1 hardboiled egg, finely chopped
• 1/4 medium red onion, finely chopped
• handful of pepitas (pumpkin seeds)
• handful of sunflower seeds
• 1/2 cup mayonnaise
• 3 - 4 tablespoons Italian salad dressing (I used Olive Garden’s Signature Italian)

Here’s how to make it:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. Combine slaw, peppers, cucumber, celery, water chestnuts, egg, onion and seeds in a large bowl.
3. In a separate bowl, mix mayonnaise and dressing. Pour over salad and stir well. Chill for a few hours before serving, if you can! Add additional Italian dressing before serving if it seems dry.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.