Ingredients
Equipment
Method
Cook and cool the orzo
- Cook the orzo pasta according to package directions, then drain it well and rinse with cold water until cooled.
- Spread the rinsed orzo on a sheet pan in an even layer to remove excess steam for 2 minutes, then let it cool completely.
Make the creamy tangy dressing
- Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and creamy, about 1 minute.
Assemble and chill
- Combine the cooled orzo, coleslaw mix, and sliced green onions in a large bowl.
- Pour the dressing over the salad and toss until everything is well coated, with no dry pockets of orzo.
- Refrigerate for at least 1 hour to allow the cabbage to soften slightly.
- Toss again before serving and adjust seasoning with more salt and pepper if needed.
Notes
Pro tip: for best texture, rinse the orzo until it’s fully cool so the dressing doesn’t thin out. Store covered in the refrigerator for up to 3 days; the salad keeps its shape but continues softening over time. Freezing is not recommended because the cabbage can become watery after thawing. Dietary swap: use a mayonnaise-and-sour-cream alternative (or Greek yogurt base) for a lower-fat creamy dressing while keeping the same tang.