Ingredients:
8 ounces rotini, bow tie pasta, or any pasta of choice
4 cups shredded cabbage (green and purple mixed)
1 cup shredded carrots
1/2 cup finely chopped red onion
For the Creamy Dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or granulated sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
Salt, to taste
Freshly ground black pepper, to taste
Directions:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until tender but still firm to the bite.
Drain the pasta thoroughly and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey or granulated sugar, Dijon mustard, and celery seed until smooth and creamy.
Season the dressing with salt and freshly ground black pepper to taste. Mix well.
In a large serving bowl, combine the cooled pasta, shredded cabbage, shredded carrots, and finely chopped red onion.
Pour the prepared dressing over the pasta and vegetable mixture.
Gently stir until all ingredients are evenly coated with the creamy dressing.
Cover the bowl with a lid or plastic wrap.
Refrigerate for at least 1 hour to allow the flavors to blend while keeping the vegetables crisp and fresh.
Before serving, stir the salad again and adjust seasoning if needed.
For extra freshness, add a splash of fresh lemon juice or sprinkle chopped parsley over the top just before serving.
Serve chilled.
