Coleslaw Pasta Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 30

Cook Time: 10

Chilling Time: 2

Total Time: 2 40

Servings: servings

Calories: 251kcal

Author: Lord Byron's Kitchen

For those times when you're not sure if you want a coleslaw or a pasta salad, make them both - together! All of the tanginess and sweetness that you love in a crunchy coleslaw, coupled with the savoury, homestyle taste of a classic pasta salad! Why have just the one when you can have both?

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Ingredients

For the Salad:

450 grams pasta, cooked
4 cups cabbage, shredded
1 cup corn, canned (drained well) or frozen (cooked and cooled)
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/4 cup parsley, finely chopped
1 small carrot, peeled and julienned
1 cup cheddar cheese, diced

For the Dressing:

1 cup sour cream
1/4 cup sweet pickle relish
2 tablespoons Worcestershire Sauce
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

Measure out all of the dressing ingredients into a bowl and whisk to combine. Cover and let it rest in the fridge while you prepare the other ingredients.
Cook the pasta according to package instructions. Be sure to undercook the pasta just slightly so that it doesn't get gummy when mixed with the dressing. Drain and rinse with cold water until completely cooled. Drain well.
Prepare all of the vegetables and the cheese. Place them all into a large mixing bowl along with the cooled pasta. Toss to mix.
Pour the sauce mixture over top. Toss to coat well. Cover the bowl and set in the fridge for at least two hours to chill.

Nutrition