Cover the bowl and refrigerate for 4 to 6 hours to allow the flavors to meld together. Serve chilled and enjoy this creamy, refreshing pasta salad!
Light, creamy, and refreshingly crisp—this Pasta Salad Recipe is a timeless classic for any occasion. Packed with fresh vegetables, tender pasta, and a perfectly balanced creamy dressing, it’s the kind of dish that never goes out of style. Whether you’re hosting a backyard barbecue, bringing a side to a potluck, or meal-prepping for the week, this recipe delivers flavor, texture, and crowd-pleasing appeal every time.
Made with a mix of crunchy coleslaw, crisp cucumbers, and hard-boiled eggs, every bite offers the perfect combination of hearty and refreshing. The simple homemade dressing—blended with mayonnaise, apple cider vinegar, and a hint of sweetness—ties everything together beautifully.
For best results, chill your pasta salad for several hours before serving to let the flavors fully develop. Serve it straight from the fridge for a cool, creamy side that pairs perfectly with grilled meats, sandwiches, or your favorite summer dishes. Easy to make and even easier to love, this recipe is the ultimate go-to for casual gatherings and everyday meals alike.
Why use the Larder & Vine 5.7 Qt Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step and our classic 5.7 Qt Dutch oven fits almost any recipe. For this specific recipe, you can even double the serving size and still use the same Dutch oven.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
10 minutes
20 minutes
16
One Pot Dinner
Recipe Ingredients
- 16 ounces Ditalini pasta
16 ounces coleslaw mix
1 sweet onion, finely chopped
2 celery ribs, finely chopped
2 cucumbers, peeled, seeded and chopped
1 green bell pepper, finely chopped
3 hard boiled eggs, chopped
1 ½ cups mayonnaise
⅓ cup granulated sugar
¼ cup apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper
Recipe Directions
1. Cook the Pasta
Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the noodles completely.
2. Combine the Salad Ingredients
In a large mixing bowl, add the cooked pasta, coleslaw mix, onions, celery, cucumber, green pepper, and chopped eggs. Mix until everything is evenly combined.
3. Make the Dressing
In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Assemble the Pasta Salad
Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
