This coleslaw pasta salad combines everything great about a summer backyard BBQ side dish! Creamy, tangy, sweet, and something everyone at your table will love! Perfect for Memorial Day Cookout, backyard BBQ, or 4th of july potluck! The flavors of summer in one easy side dish.
This coleslaw pasta salad is an absolutely delicious hybrid of my two favorite dishes for a summer BBQ: pasta salad and classic coleslaw. I love hosting big summer backyard bashes, and I always have pasta salad and coleslaw on the table for everyone to enjoy – and now it can be made in one easy side!
This Coleslaw Pasta Salad Is:
- Sweet & Salty
- Packed with flavor
- Great to Make Ahead! It tastes better if it sits overnight in the fridge.
I joked with my family that this is probably the most Midwestern thing I’ve ever made. As a midwestern-er I grew up eating ALL the creamy salads, and loving every one: pasta salads, bean salads, cucumber salad, egg salad, the list really goes on & on! This is a new twist on two classics, and it couldn’t be easier to make!
What’s In This Pasta Salad?
- Any small-shape pasta of your choice: I used macaroni noodles, but you can use small shells, ditalini, or orzo… go wild! Make sure its gluten free if you are serving to someone with a gluten allergy.This coleslaw pasta salad combines everything great about a summer backyard BBQ side dish! Creamy, tangy, sweet, and something everyone at your table will love!
- Coleslaw Mix: I find this in the produce section and it usually contains green cabbage, carrots, and sometimes red cabbage. Use any slaw mix you’d like, they have some fun ones with broccoli an Brussles sprouts nowadays. Yo can also skip the mix and shred your own cabbage instead.
- Vinegar: I use a white balsamic vinegar in this as its my go-to coleslaw ingredient so I always keep some in the pantry, but apple cider vinegar would also be delish
- Vegan Mayo: or regular mayo if you aren’t vegan
- Spices: garlic powder, onion powder, celery salt, and fresh black pepper!
How Do I Make This Pasta Salad?
Cook the Pasta according to packaging instructions. Drain, set aside, and allow to Cool
Mix all other ingredients in a bowl! Cover and allow to sit in the refrigerator for at least 2 hours for the flavors to mix… but preferably overnight as it only gets better the second day.
A Few Other Favorite BBQ Side Dishes:
As always, if you make this coleslaw pasta salad be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Coleslaw Pasta Salad (Vegan, Gluten Free, BBQ Side Dish)
- 8 ounces small gluten-free pasta macaroni or ditalini work well
- 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
- 1/2 cup white balsamic vinegar or apple cider vinegar
- 1/2 cup vegan mayo or regular mayo if you aren't vegan
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon fresh ground black pepper
- Cook pasta according to package directions. Drain, allow to cool, and place in a large bowl.
- Once pasta has cooled, add the rest of the ingredients together and stir until well mixed.
- Cover bowl and refrigerate for at least 4 hours (preferably overnight) to allow flavors to combine.