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Coleslaw Orzo Salad

Coleslaw orzo salad is a creamy tangy pasta salad with tiny orzo mixed with colorful shredded cabbage and carrots. Cooked orzo is rinsed for a tender, non-sticky bite, 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: 520
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook the orzo
  1. Cook orzo according to package directions until tender, then drain and rinse with cold water to stop the cooking (about 10 minutes total). Visual cue: the orzo should look firm-tender and cool to the touch.
Make the creamy tangy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and evenly combined. Visual cue: the dressing should look creamy and glossy with no sugar streaks.
Assemble and chill
  1. Combine cooked orzo, coleslaw mix, and sliced green onions in a large bowl until the cabbage and carrots are evenly distributed. Visual cue: the bowl should show bright orange-green flecks from the coleslaw mix.
  2. Pour dressing over the salad and toss until every pasta piece and cabbage shreds are coated. Visual cue: the mixture should look glossy and uniform, not dry.
  3. Refrigerate for at least 1 hour so the cabbage softens slightly, then keep covered until ready to serve. Visual cue: the salad will look thicker as the dressing hydrates the slaw.
  4. Toss again before serving and adjust seasoning with additional salt and pepper if needed. Visual cue: taste and look for balanced tang without any bland pockets.

Notes

For the best texture, rinse the orzo thoroughly with cold water so it doesn’t clump, then chill the finished salad covered for at least 1 hour. Store in the refrigerator for up to 3 days; it’s not ideal to freeze because the slaw and creamy dressing can break. Dietary swap: use a plant-based mayonnaise and dairy-free sour cream for a vegetarian-friendly, lighter dairy option.