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Large clear bowl filled with creamy coleslaw pasta salad made with ditalini pasta, shredded cabbage, red bell peppers, and cucumber.

Coleslaw Pasta Salad Recipe

A lightened-up Mediterranean take on classic creamy coleslaw pasta salad made with Greek yogurt, extra virgin olive oil, crisp shredded vegetables, and tender ditalini pasta.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 12
Calories: 215
Ingredients Method Notes

Ingredients
  

The Salad Base:
  • 16 oz Ditalini or Elbow Macaroni pasta or chickpea pasta for gluten-free
  • 14 oz bagged classic coleslaw mix shredded green cabbage, red cabbage, and carrots
  • 1 cup English cucumber seeded and finely diced
  • 1 large red bell pepper finely diced
  • 3 stalks celery finely sliced
  • 4 green onions / scallions finely chopped
The Creamy Mediterranean Dressing:
  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup light olive oil mayonnaise optional, or swap with additional Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1 1/2 tbsp raw honey
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp celery seed
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a rolling boil. Add ditalini pasta and cook until al dente (about 8-10 minutes). Drain into a colander.
Rinse & Cool:
  1. Immediately rinse drained pasta under cold running water for 30 seconds to halt cooking and remove excess starch. Drain completely.
Whisk Dressing:
  1. In a medium mixing bowl, whisk Greek yogurt, mayonnaise (if using), extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, onion powder, celery seed, sea salt, and black pepper until completely smooth.
Assemble:
  1. In a large bowl, combine cooled pasta, coleslaw mix, diced cucumber, red bell pepper, celery, and green onions.
Dress & Fold:
  1. Pour the creamy dressing over the salad components and gently fold with a large spatula until every noodle and vegetable strand is well coated.
Chill & Serve:
  1. Cover tightly and refrigerate for at least 1 to 2 hours before serving. Stir well before serving; fold in 1-2 tbsp Greek yogurt if needed to refresh.

Notes

• Prevent Soggy Salad: Always seed English cucumbers with a spoon before dicing to remove excess moisture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Do not freeze.
• Protein Addition: Top with grilled chicken, canned olive-oil tuna, or crumbled feta cheese for a complete meal.