Tangy Coleslaw Pasta Salad with Creamy Dressing and Bacon

If you enjoy creamy pasta salads but want added crunch, this coleslaw pasta salad is an excellent choice. It combines crisp coleslaw with tender pasta and fresh vegetables, all tossed in a tangy, creamy dressing—perfect for cookouts, potlucks, or weeknight meals.

This recipe brings together two favorite BBQ sides—the texture of coleslaw and the comfort of pasta salad. It’s quick to make, feeds a crowd, and can be customized to your tastes. Serve it beside burgers, grilled chicken, or hot dogs, or add shredded rotisserie chicken to make it a hearty main for lunch.

Why you’ll love this recipe

• Delicious contrast of crunchy and creamy textures.
• Easy to make in a large batch—great for gatherings and potlucks.
• Highly customizable—swap or add vegetables and proteins to suit your preferences.

Ingredients

This coleslaw pasta salad uses simple ingredients and can be adapted easily.

• Pasta: Small shapes like small shells, ditalini, or macaroni (16 ounces).
• Coleslaw mix: Bagged coleslaw mix (about 14 ounces).
• Celery: 2 stalks, diced.
• Cucumber: 1 English cucumber, diced for crisp texture.
• Bell pepper: 1 bell pepper, diced—use your favorite color.
• Red onion: ½ cup, diced for color and flavor.
• Mayonnaise: 1 cup for the dressing base.
• Sour cream: ½ cup to add tang to the dressing.
• Apple cider vinegar: 2 tablespoons (white vinegar works too).
• Sugar: 2 tablespoons to balance the flavors.
• Salt and pepper: 1 teaspoon salt and ½ teaspoon ground black pepper, or to taste.

How to make coleslaw pasta salad

Follow these steps for a simple, flavorful pasta salad. Scroll to the recipe card below for ingredient amounts and a printable version.

1. Cook the pasta in a large pot according to package directions until al dente.
2. Drain the pasta and rinse with cold water to stop the cooking. Let drain completely.
3. In a large bowl, combine the cooled pasta, coleslaw mix, diced celery, cucumber, bell pepper, and red onion.
4. Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper to make the dressing.
5. Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated.
6. Cover and chill in the refrigerator for at least one hour before serving. Stir again just before serving.

Recipe tips

• Cook pasta to al dente: Firmer pasta holds up better to the dressing and chilling.
• Rinse with cold water: Stops the cooking process and cools the pasta quickly.
• Chill before serving: Allowing the salad to rest lets the flavors meld.
• Dice small: Smaller pieces make the salad easier to eat and more uniform.
• Reserve a bit of dressing: Set aside a small amount to refresh the salad before serving if it absorbs too much dressing.

Variations

Customize this salad to suit your needs. A few ideas:

• Protein: Stir in chopped hard-boiled eggs, shredded chicken, or crumbled bacon for added substance.
• Vegetables: Add or substitute vegetables such as shredded carrots, canned corn, or cherry tomatoes.
• Dressing swap: Replace mayonnaise and sour cream with plain Greek yogurt for a lighter dressing.

Storage instructions

Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.

Make ahead: This salad can be prepared the night before serving; refrigerate until needed.

Freezing is not recommended, as the texture of the vegetables and dressing will change.

Recipe FAQs

More BBQ side dishes

• Pea salad
• Cowboy baked beans
• Root beer baked beans
• Grape salad

Coleslaw Pasta Salad

A creamy, crunchy pasta salad that pairs crisp coleslaw with tender pasta, fresh vegetables, and a tangy dressing—ideal for gatherings and everyday meals.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 10

Ingredients

• 16 ounces small pasta (small shells or ditalini)
• 14 ounces coleslaw mix
• 2 celery stalks, diced
• 1 English cucumber, diced
• 1 bell pepper, diced
• ½ cup red onion, diced
• 1 cup mayonnaise
• ½ cup sour cream
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

• Boil the pasta according to package directions until al dente. Drain and rinse with cold water.
• Place the cooled pasta in a large bowl and add the coleslaw mix, celery, cucumber, bell pepper, and red onion.
• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper to make the dressing.
• Pour the dressing over the pasta mixture and toss until evenly coated.
• Cover and refrigerate for at least one hour before serving. Stir before serving.

Notes

• Cook pasta to al dente so it holds up after chilling.
• Rinse pasta with cold water to stop cooking and cool it quickly.
• Chill before serving to allow flavors to meld and set aside a little dressing to refresh the salad if needed.