Ingredients
Equipment
Method
Cook and cool the orzo
- Cook orzo according to package directions until tender, then drain. Rinse under cold water until fully cooled so the pasta stops cooking.
- Spread the rinsed orzo on a sheet pan to cool and prevent clumping for 1-2 minutes. The surface should look dry and separate before mixing.
Make the creamy tangy dressing
- Whisk mayonnaise and sour cream together until smooth. Add apple cider vinegar, sugar, celery seed, and salt and pepper, whisking again until the dressing looks creamy and evenly mixed.
Assemble and chill
- Combine the cooled orzo, coleslaw mix, and green onions in a large bowl. Toss gently so cabbage shreds are evenly distributed.
- Pour dressing over the salad and toss until everything is well coated. The pasta should look lightly glossy and the cabbage should be visibly coated.
- Refrigerate for at least 1 hour to allow the cabbage to soften slightly. Cover and chill until the salad feels cold throughout.
- Toss again before serving and adjust seasoning to taste. Taste for balance, adding a pinch more salt and pepper only if needed.
Notes
For the best creamy-tang balance, rinse the orzo until cold and let it drain well so the dressing doesn’t loosen. Store covered in the refrigerator for up to 3 days; the cabbage will continue to soften slightly. Freezing is not recommended. If you want a lighter option, use light mayonnaise and low-fat sour cream for a lower-calorie dressing.