Description
Summer meets Mediterranean charm in this Coleslaw Orzo Salad, blending crisp cabbage with tender pasta. Zesty herbs and tangy dressing create a light, refreshing dish you’ll crave at picnics and potlucks.
Ingredients
Scale
Pasta and Vegetables:
- 1.5 cups orzo pasta (uncooked)
- 2 cups coleslaw mix (shredded cabbage & carrots)
- 0.5 cup red bell pepper (finely chopped)
- 0.5 cup green onions (chopped, including green tops)
- 0.25 cup fresh parsley or cilantro (chopped, optional)
Nuts and Toppings:
- 0.5 cup sliced almonds (toasted, for crunch)
Dressing Ingredients:
- 0.25 cup olive oil
- 2 tablespoons apple cider vinegar (or rice vinegar for a lighter tang)
- 1 tablespoon honey or maple syrup (for a touch of sweetness)
- 1 tablespoon Dijon mustard (adds creaminess & depth)
- 1 clove garlic (minced)
- 0.5 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 0.5 teaspoon celery seed (optional, but adds great flavor!)
Instructions
- Cook the orzo pasta in a generously salted pot of boiling water until it reaches a perfect al dente texture, typically 7-9 minutes. Immediately drain and rinse with cold water to halt the cooking process and prevent clumping.
- Craft a vibrant dressing by vigorously whisking olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, freshly ground pepper, and fragrant celery seed until the mixture becomes smooth and emulsified. Taste and fine-tune the seasoning to your preference.
- In a spacious mixing bowl, combine the cooled orzo with crisp coleslaw mix, diced bell peppers, thinly sliced green onions, crunchy toasted almonds, and freshly chopped parsley.
- Drizzle the prepared dressing over the salad and gently toss, ensuring every ingredient is evenly coated with the tangy vinaigrette.
- Allow the salad to rest for 15-30 minutes, enabling the flavors to mingle and develop a harmonious taste profile.
- Serve the coleslaw orzo salad chilled or at ambient temperature as a versatile accompaniment to grilled chicken, succulent seafood, or smoky barbecue dishes. The salad offers a delightful blend of textures and a refreshing flavor experience.
Notes
- Rinse orzo thoroughly to prevent clumping and ensure a light, fluffy texture in the salad.
- Toast almonds briefly in a dry skillet for enhanced nutty flavor and extra crunch before adding to the dish.
- Customize the salad by swapping almonds with sunflower seeds for a nut-free version or adding protein like grilled chicken or shrimp.
- Prepare the salad a day ahead to let flavors develop fully, making it an excellent make-ahead option for picnics and potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg