Ingredients
Equipment
Method
Cook and chill the orzo
- Cook orzo pasta according to package directions until tender. Drain and rinse with cold water to stop the cooking and cool the pasta.
Make the creamy tangy dressing
- Whisk mayonnaise and sour cream together until smooth. Whisk in apple cider vinegar, sugar, celery seed, salt, and pepper until the dressing is evenly combined.
Combine the salad
- In a large bowl, combine orzo pasta, coleslaw mix, and sliced green onions. Pour dressing over the salad and toss until well coated so everything is lightly covered.
Chill and finish
- Refrigerate the salad for at least 1 hour to let the cabbage soften slightly. Keep it covered so the orzo stays moist and the flavors meld.
- Toss again before serving and adjust seasoning with more salt and pepper if needed. Serve cold, after the second toss helps redistribute the dressing.
Notes
For the best texture, rinse the orzo with cold water thoroughly so it doesn’t keep cooking, and toss until every piece looks lightly coated. Refrigerate in a sealed container for 3 to 4 days; the flavors improve after 1 day. Freezing is not recommended because the cabbage and creamy dressing texture can break down. To make it lighter, swap mayonnaise for Greek yogurt (use an equal amount) and taste for extra salt since yogurt can be tangier.