Ingredients
Method
Cook and cool the orzo
- Cook orzo pasta according to package directions until tender, then drain and rinse under cold water to stop cooking (about 10 minutes total). Visual cue: the pasta should look tender and no longer glossy.
Make the creamy tangy dressing
- Whisk mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and thick. Visual cue: the dressing should look creamy with no visible streaks.
Assemble and chill
- Combine the cooked orzo, coleslaw mix, and sliced green onions in a large bowl until evenly distributed. Visual cue: you should see bright cabbage and carrots throughout the pasta.
- Pour the dressing over the salad and toss until every piece is coated. Visual cue: the orzo should look lightly glossy and the cabbage should be lightly tinted.
- Refrigerate the salad for at least 1 hour so the cabbage softens slightly. Visual cue: the salad firms up and looks more cohesive in the bowl.
- Toss again before serving and adjust seasoning with more salt and pepper if needed. Visual cue: the flavors should taste balanced and the coating should be even.
Notes
Pro tip: rinse the orzo with cold water and let it drain well so the dressing clings instead of thinning. Refrigerate in a covered container for up to 3 days; it can be frozen only as a last resort (texture of cabbage and dressing may change). For a lighter option, use light mayonnaise and light sour cream to reduce calories while keeping the creamy tang.