Ingredients
Method
Cook and cool the orzo
- Cook orzo according to package directions, until tender. Visual cue: pasta pieces look evenly cooked with no hard centers.
- Drain the orzo and rinse with cold water. Visual cue: the pasta looks glossy and cool, not sticky.
Make the creamy tangy dressing
- Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth. Visual cue: the dressing looks thick and uniformly pale.
Assemble and chill
- Combine the cooled orzo, coleslaw mix, and green onions in a large bowl. Visual cue: you see colorful shreds of cabbage and carrots throughout the pasta.
- Pour the dressing over the salad and toss until well coated. Visual cue: every piece of orzo is lightly coated and clings to the cabbage.
- Refrigerate for at least 1 hour to allow the cabbage to soften slightly. Visual cue: after chilling, the salad looks slightly juicier and more cohesive.
- Toss again before serving and adjust seasoning with more salt and pepper if needed. Visual cue: the flavor tastes balanced rather than overly tart or bland.
Notes
For best texture, rinse the orzo until fully cool so it doesn’t melt the dressing. Store covered in the refrigerator up to 3 days; the cabbage will soften further. Freezing is not recommended because the creamy dressing can separate. For a lighter option, swap mayonnaise and sour cream for a Greek-yogurt-based version (same amounts) to reduce fat while keeping the tangy flavor.