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Coleslaw Orzo Salad

Coleslaw orzo salad with tiny orzo pasta and colorful shredded cabbage in a creamy tangy dressing. Cook, rinse, then chill so the cabbage softens slightly while the pasta stays tender and coated.
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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: 620
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
  • 0.5 salt and pepper to taste

Method
 

Cook and cool the orzo
  1. Cook orzo according to package directions, then drain. Rinse under cold water until cooled, so it stops cooking and stays from getting mushy.
Make the creamy tangy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. Keep whisking until the dressing looks glossy and fully combined.
Assemble the salad
  1. Combine the cooled orzo, coleslaw mix, and sliced green onions in a large bowl. Toss together so the cabbage shreds are evenly distributed with the pasta.
  2. Pour the dressing over the salad and toss until well coated. Stop when every piece of orzo and cabbage looks lightly slicked with creamy dressing.
Chill and finish
  1. Refrigerate for at least 1 hour to allow cabbage to soften slightly. Cover the bowl so the salad chills evenly (visual cue: dressing sets and the salad looks thicker).
  2. Toss again before serving and adjust seasoning as needed. Taste and tweak with a pinch more salt and pepper if the flavors need a lift.

Notes

For the best texture, rinse the orzo thoroughly with cold water so it doesn’t clump and stays tender after chilling. Refrigerate in a sealed container for up to 3 days; the cabbage will continue to soften, so consider underdressing slightly if you’re making it ahead. Freezing is not recommended because the creamy dressing can separate. Dietary swap: for a lighter option, use Greek yogurt in place of up to half the mayonnaise.