Best Cucumber Pasta Salad with Coleslaw Dressing

If you ask me, pasta salad gets even better when you add the creamy crunch of coleslaw.

This refreshing side dish combines tender macaroni with crisp cucumbers, bell peppers, and celery in a tangy-sweet dressing. The coleslaw mix adds extra crunch and bulk, while the mayo-based dressing gets a lift from apple cider vinegar and a touch of sugar.

It’s tossed with finely diced red onion for bite and seasoned with celery seed, dijon mustard, and a squeeze of lemon juice. The whole thing comes together in one big bowl, making it easy to prep ahead.

It’s a crowd-pleasing dish that works for potlucks, barbecues, or any time you need a cool side that feeds a bunch.

What Kind of Cucumber Should I Use?

English cucumbers are my go-to for this pasta salad because they have thin skins and fewer seeds, which means less prep work and no watery mess in your salad. You can leave the skin on and just slice them up without worrying about peeling or seeding. If you can’t find English cucumbers at the store, regular garden cucumbers will work too, but you’ll want to peel them and scoop out the seeds with a spoon first. Whatever type you use, make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin.

Options for Substitutions

This pasta salad is easy to customize based on what you have in your kitchen:

• Elbow macaroni: Feel free to use any short pasta shape you have on hand – rotini, shells, or bow ties all work great. The dressing will cling to whatever shape you choose.
• English cucumber: Regular cucumbers work just fine here. Just peel them and scoop out the seeds with a spoon before slicing, since they have more moisture and larger seeds than English cucumbers.
• Coleslaw mix: If you don’t have a pre-packaged mix, simply shred about 3 cups of green cabbage and 1 cup of carrots. You can also use all cabbage if that’s what you have.
• Mayo: For a lighter version, you can replace half the mayo with Greek yogurt or sour cream. The dressing will be slightly tangier but still creamy and tasty.
• Apple cider vinegar: White vinegar or white wine vinegar make good substitutes and will give you that same tangy kick.
• Green bell pepper: Red, yellow, or orange bell peppers work equally well. You can also mix colors for a more colorful salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is overcooking the macaroni, which turns mushy when mixed with the dressing – cook it just until al dente (firm to the bite) since it will continue to soften as it sits in the creamy dressing.

Another common error is not letting the cucumbers drain properly, as they release water over time and can make your salad watery and diluted, so consider salting them lightly and letting them sit for 10 minutes before patting dry.

Don’t skip the chilling time, because the flavors need at least 30 minutes to blend together, and if you’re making this ahead, keep some extra dressing on hand since the coleslaw mix and pasta will absorb it as it sits in the fridge.

Finally, add the dressing gradually and taste as you go – you can always add more, but you can’t take it away if the salad becomes too wet.

What to Serve With Cucumber Pasta Salad?

This cucumber pasta salad is perfect for summer cookouts and pairs beautifully with just about any grilled protein. I love serving it alongside grilled chicken, burgers, or hot dogs at backyard barbecues since the cool, crunchy salad balances out the smoky flavors from the grill. It also works great as a side dish for pulled pork sandwiches or fried chicken at potlucks. If you’re keeping things simple, this salad is filling enough to enjoy on its own for a light lunch, maybe with some crackers and cheese on the side.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 3 days. You might notice the dressing gets absorbed by the pasta, so feel free to stir in a little extra mayo before serving if it looks dry.

Make Ahead: This is a great make-ahead dish for potlucks or meal prep. I like to prepare it the night before so the cucumbers and veggies have time to soak up all that tangy dressing. Just give it a good stir before serving since the ingredients can settle.

Serve: Always serve this salad cold, straight from the fridge. If you’re taking it to a gathering, keep it in a cooler with ice packs since mayo-based salads shouldn’t sit out at room temperature for more than 2 hours.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 32-38 g
• Fat: 145-160 g
• Carbohydrates: 245-265 g

Ingredients

For the salad:

• 2 cups plus 2 tablespoons macaroni (dry)
• 2 1/4 cups cucumbers (peeled and diced into 1/2-inch cubes)
• 1 medium green bell pepper (finely diced)
• 3 celery stalks (sliced into 1/4-inch crescents)
• 1/2 medium red onion (finely diced)
• 16 oz coleslaw mix

For the dressing:

• 1 1/2 cups mayo
• 1/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1 tsp dijon mustard

Step 1: Cook the Pasta

• 2 cups macaroni
• Salt for pasta water

Bring a large pot of salted water to a boil and add the dry macaroni.

Cook until just firm (al dente), about 8-10 minutes—avoid overcooking since the pasta will continue to soften as it sits in the dressing.

Drain the pasta in a colander, then rinse briefly with cool water for about 30 seconds to stop the cooking process and remove excess starch.

Spread the cooled pasta on a sheet pan or large plate to cool completely while you prepare the remaining components.

Step 2: Prepare the Vegetables

• 2 1/4 cups cucumbers
• 1 medium green bell pepper
• 3 celery stalks
• 1/2 medium red onion

While the pasta cools, prepare all vegetables for the salad.

Peel and dice the cucumbers into 1/2-inch cubes, finely dice the green bell pepper, slice the celery stalks into 1/4-inch crescents, and finely dice the red onion.

I find it helpful to prep vegetables into separate small bowls so they’re easy to add all at once—this keeps the assembly quick and organized.

Step 3: Make the Coleslaw Dressing

• 1 1/2 cups mayo
• 1/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1 tsp dijon mustard

In a medium bowl, whisk together the mayo, sugar, apple cider vinegar, garlic powder, lemon juice, salt, black pepper, celery seed, and Dijon mustard until smooth and well combined.

The vinegar and mayo might look slightly separated at first, but whisking thoroughly will create an emulsified, creamy dressing.

I like to taste the dressing before adding it to the salad—this way you can adjust the sweetness or acidity to your preference if needed.

Step 4: Assemble the Salad

• Cooked pasta from Step 1
• 16 oz coleslaw mix
• Prepared vegetables from Step 2
• Coleslaw dressing from Step 3

In a large mixing bowl, combine the cooled pasta from Step 1, the coleslaw mix, and all the prepared vegetables from Step 2.

Pour the coleslaw dressing from Step 3 over the salad and stir gently but thoroughly with a large spoon or spatula, making sure the dressing coats all the pasta and vegetables evenly.

Don’t be timid with mixing—you want every component to get dressed.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 30-60 minutes before serving.

This resting time allows the flavors to meld and the pasta to absorb some of the dressing, creating a more cohesive dish.

The salad will keep well in the refrigerator for up to 3 days, making it an excellent make-ahead option for gatherings.

Best Cucumber Pasta Salad with Coleslaw Dressing

Delicious Best Cucumber Pasta Salad with Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 2400 kcal

Ingredients

  

For the salad

• 2 cups plus 2 tablespoons macaroni (dry)
• 2 1/4 cups cucumbers (peeled and diced into 1/2-inch cubes)
• 1 medium green bell pepper (finely diced)
• 3 celery stalks (sliced into 1/4-inch crescents)
• 1/2 medium red onion (finely diced)
• 16 oz coleslaw mix

For the dressing

• 1 1/2 cups mayo
• 1/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1 tsp dijon mustard

Instructions

 

• Bring a large pot of salted water to a boil and add the dry macaroni. Cook until just firm (al dente), about 8-10 minutes—avoid overcooking since the pasta will continue to soften as it sits in the dressing. Drain the pasta in a colander, then rinse briefly with cool water for about 30 seconds to stop the cooking process and remove excess starch. Spread the cooled pasta on a sheet pan or large plate to cool completely while you prepare the remaining components.
• While the pasta cools, prepare all vegetables for the salad. Peel and dice the cucumbers into 1/2-inch cubes, finely dice the green bell pepper, slice the celery stalks into 1/4-inch crescents, and finely dice the red onion. I find it helpful to prep vegetables into separate small bowls so they're easy to add all at once—this keeps the assembly quick and organized.
• In a medium bowl, whisk together the mayo, sugar, apple cider vinegar, garlic powder, lemon juice, salt, black pepper, celery seed, and Dijon mustard until smooth and well combined. The vinegar and mayo might look slightly separated at first, but whisking thoroughly will create an emulsified, creamy dressing. I like to taste the dressing before adding it to the salad—this way you can adjust the sweetness or acidity to your preference if needed.
• In a large mixing bowl, combine the cooled pasta from Step 1, the coleslaw mix, and all the prepared vegetables from Step 2. Pour the coleslaw dressing from Step 3 over the salad and stir gently but thoroughly with a large spoon or spatula, making sure the dressing coats all the pasta and vegetables evenly. Don't be timid with mixing—you want every component to get dressed.
• Cover the salad and refrigerate for at least 30-60 minutes before serving. This resting time allows the flavors to meld and the pasta to absorb some of the dressing, creating a more cohesive dish. The salad will keep well in the refrigerator for up to 3 days, making it an excellent make-ahead option for gatherings.