Coleslaw orzo salad is a light, refreshing, and colorful dish that combines tender orzo pasta with crunchy coleslaw, a tangy dressing, and fresh herbs. This easy-to-make salad is perfect for picnics, potlucks, BBQs, or as a side dish for any meal.
Why You’ll Love This Recipe
- Quick & easy – Ready in under 20 minutes.
- Crunchy & refreshing – A perfect mix of tender pasta and crisp veggies.
- Great for meal prep – Stays fresh in the fridge for days.
- Versatile – Add protein like grilled chicken or shrimp for a full meal.
- Perfect for gatherings – A crowd-pleasing dish for BBQs or summer parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- Orzo pasta
- Coleslaw mix (shredded cabbage & carrots)
- Red bell pepper, diced
- Green onions, sliced
- Fresh parsley or cilantro, chopped
- Toasted almonds or sunflower seeds (for crunch)
For the Dressing:
- Olive oil
- Apple cider vinegar or lemon juice
- Honey or maple syrup
- Dijon mustard
- Garlic powder
- Salt & black pepper
Directions

Step 1: Cook the Orzo
- Bring a pot of salted water to a boil.
- Add orzo and cook according to package instructions (about 8-10 minutes).
- Drain and rinse under cold water to prevent sticking.
Step 2: Make the Dressing
- In a bowl, whisk together olive oil, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.
- Adjust seasoning as needed.
Step 3: Assemble the Salad
- In a large bowl, combine cooked orzo, coleslaw mix, red bell pepper, and green onions.
- Pour the dressing over the salad and toss well.
- Sprinkle with toasted almonds or sunflower seeds and fresh parsley.
Step 4: Chill & Serve
- Let the salad sit in the fridge for 30 minutes to absorb flavors.
- Serve cold and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Creamy Version – Mix in Greek yogurt or mayo for a richer texture.
- Asian-Inspired – Add soy sauce, sesame oil, and shredded carrots.
- Spicy Kick – Toss in red pepper flakes or sriracha.
- Extra Protein – Add grilled chicken, chickpeas, or feta cheese.
- Nut-Free – Use pumpkin seeds or extra veggies for crunch.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: No need to reheat—serve chilled or at room temperature.
- Freezing: Not recommended, as cabbage may lose its crunch.
FAQs
Can I make this salad ahead of time?
Yes! It tastes even better after sitting for a few hours.
What can I substitute for orzo?
Use quinoa, couscous, or small pasta shapes like ditalini.
How do I keep the coleslaw crunchy?
Toss the dressing in right before serving to maintain crispness.
Can I add fruit?
Yes! Apples, dried cranberries, or mandarin oranges add a sweet contrast.
Is this salad gluten-free?
Use gluten-free orzo or quinoa instead.
What proteins pair well with this dish?
Grilled chicken, shrimp, salmon, or chickpeas work great!
Can I use a store-bought coleslaw dressing?
Yes, but homemade dressing gives a fresher, lighter taste.
What’s the best way to toast nuts?
Toast in a dry pan over medium heat for 2-3 minutes until golden.
Can I add cheese?
Yes! Feta, Parmesan, or goat cheese complement the flavors.
How do I make it vegan?
Use maple syrup instead of honey and omit cheese.
Conclusion
Coleslaw orzo salad is light, crunchy, and full of fresh flavors—perfect for warm-weather meals, potlucks, or easy lunches. Whether you serve it as a side dish or add protein for a full meal, this simple and delicious salad will be a new favorite. Try it today!
PrintColeslaw Orzo Salad
This Coleslaw Orzo Salad is fresh, crunchy, and packed with flavor! A delicious mix of tender orzo pasta, crisp coleslaw, and a tangy dressing, this dish is light, refreshing, and perfect for BBQs, picnics, or a quick meal. Serve it as a side dish or a light main course!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: Mediterranean, American
Ingredients
For the Salad:
- 1 ½ cups orzo pasta (uncooked)
- 2 cups coleslaw mix (shredded cabbage & carrots)
- ½ cup red bell pepper (finely chopped)
- ½ cup green onions (chopped, including green tops)
- ½ cup sliced almonds (toasted, for crunch)
- ¼ cup fresh parsley or cilantro (chopped, optional)
For the Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar (or rice vinegar for a lighter tang)
- 1 tbsp honey or maple syrup (for a touch of sweetness)
- 1 tbsp Dijon mustard (adds creaminess & depth)
- 1 clove garlic (minced)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp celery seed (optional, but adds great flavor!)
Instructions
Step 1: Cook the Orzo
- Bring a pot of salted water to a boil and cook orzo pasta according to package instructions (about 7-9 minutes), until al dente.
- Drain, rinse with cold water, and set aside to cool.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, garlic, salt, pepper, and celery seed.
- Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
- In a large bowl, combine cooked orzo, coleslaw mix, bell pepper, green onions, almonds, and parsley.
- Pour the dressing over the salad and toss until everything is well coated.
- Let sit for 15-30 minutes to allow flavors to meld.
Step 4: Serve & Enjoy!
- Serve chilled or at room temperature as a refreshing side dish.
- Pairs well with grilled chicken, seafood, or BBQ dishes.
Notes
- Extra Crunch? Add sunflower seeds or crispy wonton strips.
- Make It Creamy: Stir in ¼ cup Greek yogurt or mayo for a creamy version.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a hearty meal.
- Make Ahead: Stays fresh in the fridge for up to 3 days.