Description
This Coleslaw Orzo Salad combines tender orzo pasta with crisp coleslaw, fresh herbs, and a tangy dressing for a delicious, vibrant side dish. It’s light yet satisfying and pairs perfectly with grilled meats, sandwiches, or as a stand-alone meal!
Ingredients
Scale
For the Salad:
- 1 cup orzo pasta
- 3 cups coleslaw mix (shredded cabbage & carrots)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup sliced almonds or sunflower seeds (for crunch)
- 1/2 cup feta cheese, crumbled (optional)
For the Dressing:
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp celery seed (optional, adds classic coleslaw flavor)
Instructions
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, rinse under cold water, and let cool.
2. Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, black pepper, and celery seed until well combined.
3. Assemble the Salad:
- In a large bowl, combine cooked orzo, coleslaw mix, red bell pepper, red onion, parsley, and almonds.
- Pour the dressing over the salad and toss well to coat.
4. Serve & Enjoy!
- Stir in feta cheese if using.
- Let sit for 15-30 minutes for flavors to meld, then serve chilled or at room temperature
Notes
- Make it creamy: Add ¼ cup Greek yogurt or mayo to the dressing for a creamier texture.
- Protein boost: Add grilled chicken or chickpeas to make it a meal.
- Storage: Keeps well in the fridge for 3-4 days, great for meal prep!