COLESLAW ORZO SALAD
This Coleslaw Orzo Salad is crisp, creamy, and full of flavor with tender orzo, fresh veggies, and a tangy coleslaw dressing. Perfect for potlucks, picnics, or a refreshing side for weeknight dinners.
Ingredients
For the Salad:
- 1 cup orzo pasta
- 2 cups shredded cabbage green or purple
- 1 carrot grated
- ½ red bell pepper diced
- ¼ red onion finely chopped
- 2 tablespoons fresh parsley chopped
- ½ cup shredded cheddar cheese optional
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook Orzo: Cook orzo according to package instructions. Drain and rinse under cold water; set aside to cool.
- Prepare Dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Combine Salad: In a large bowl, combine cooled orzo, cabbage, carrot, bell pepper, onion, parsley, and cheese (if using).
- Add Dressing: Pour dressing over salad and toss gently until evenly coated.
- Serve: Chill for 15–30 minutes for best flavor. Serve cold or at room temperature.
Notes
- Make Ahead: Salad can be made a few hours ahead; keep chilled until serving.
- Customizing the Flavor: Add apples, raisins, or nuts for extra texture and sweetness.
- Serving Suggestions: Serve alongside grilled meats, sandwiches, or as a picnic dish.
- Allergy-Friendly Options: Use vegan mayo for a dairy-free option.
- Storage Tips: Store leftovers in an airtight container in the fridge up to 3 days.