Coleslaw Orzo Salad

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

1. Bring a pot of salted water to a boil.
2. Add orzo and cook according to package instructions (about 8-10 minutes).
3. Drain and rinse under cold water to prevent sticking.

Step 2: Make the Dressing

1. In a bowl, whisk together olive oil, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.
2. Adjust seasoning as needed.

Step 3: Assemble the Salad

1. In a large bowl, combine cooked orzo, coleslaw mix, red bell pepper, and green onions.
2. Pour the dressing over the salad and toss well.
3. Sprinkle with toasted almonds or sunflower seeds and fresh parsley.

Step 4: Chill & Serve

1. Let the salad sit in the fridge for 30 minutes to absorb flavors.
2. 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!

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