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Coleslaw Orzo Salad

Coleslaw orzo salad with tiny pasta mixed into colorful cabbage salad and a creamy, tangy dressing. Cooked orzo is rinsed cold, tossed with coleslaw mix and green onions, then chilled so the cabbage softens slightly.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Coleslaw Orzo Salad
  • 1 lb orzo pasta
  • 3 cup coleslaw mix (shredded cabbage and carrots)
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
  • 0.5 cup green onions, sliced
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the orzo
  1. Cook the orzo according to package directions until tender, about 10 minutes, then drain. Rinse under cold water to stop cooking and cool it quickly.
Make the creamy tangy dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and fully combined. Stop when the dressing looks creamy with no streaks.
Assemble and chill
  1. Combine the cooled orzo, coleslaw mix, and sliced green onions in a large bowl. Toss just until the cabbage is evenly distributed.
  2. Pour the dressing over the salad and toss until well coated throughout. The orzo should look lightly glossy and the cabbage should be evenly speckled.
  3. Refrigerate for at least 1 hour so the cabbage softens slightly. Cover and chill at 0-4°C (32-40°F) while it rests.
  4. Toss again before serving and adjust seasoning with more salt and pepper if needed. Serve chilled or slightly cool for the best texture.

Notes

For the best texture, rinse the orzo with cold water and drain well so the dressing clings without becoming watery. Store covered in the refrigerator for up to 3 days; it can be refreshed with a splash of vinegar after chilling. Freezing isn’t recommended because the creamy dressing and cabbage texture can break down. For a lighter option, swap mayonnaise to light mayonnaise and keep the sour cream.