Bring a large pot of salted water to a boil. This helps season the pasta as it cooks.

Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.

Set aside to cool completely.

In a large mixing bowl, combine the shredded cabbage and carrots.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. This creates a creamy dressing that will coat the vegetables.

Pour the dressing over the cabbage and carrots, and toss until everything is well coated.

Set aside to let the flavors meld while you prepare the rest of the salad.

In a large mixing bowl, combine the cooled pasta, shredded carrots, chopped bell pepper, cherry tomatoes, and green onions.

Add the coleslaw mixture to the pasta and gently fold together until evenly mixed.

In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and pepper to create the dressing.

Drizzle the dressing over the pasta salad and toss to combine. This adds flavor and moisture to the dish.

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.

Serve cold or at room temperature. Enjoy your refreshing Pasta Salad with Coleslaw!