Ingredients
Equipment
Method
Cook and cool the orzo
- Bring a pot of salted water to a boil and cook the orzo according to package directions (about 8–10 minutes). Drain and rinse the orzo with cold water until cool, then let it drain well.
Make the creamy tangy dressing
- Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and fully combined. Visual cue: the dressing should look glossy and evenly speckled with celery seed.
Toss and chill
- In a large bowl, combine the rinsed orzo, coleslaw mix, and sliced green onions. Toss until the cabbage and carrots are evenly distributed throughout the pasta.
- Pour the dressing over the salad and toss until everything is well coated. Visual cue: the cabbage should look lightly glossy and not dry at the edges.
- Refrigerate the salad for at least 1 hour so the cabbage softens slightly. Visual cue: it will look slightly wilted but still colorful.
- Toss again before serving and adjust seasoning with more salt and pepper if needed. Serve cold.
Notes
For best texture, rinse the orzo thoroughly so it doesn’t clump and to keep the dressing from thickening too fast. Store covered in the refrigerator up to 3 days; the cabbage will continue to soften slightly. Freezing is not recommended because the creamy dressing can break after thawing. For a lighter option, use Greek yogurt instead of some or all of the sour cream/mayo and taste-adjust with a touch more vinegar or salt.