If you’re craving something light, fresh, and flavour-packed, this Toasted Orzo Pasta Salad delivers on all fronts.

Toasting the orzo gives it a subtle nutty flavour that pairs so well with crisp cucumbers, sweet peas, creamy avocado, and a handful of herbs (don’t miss the mint! I also like using dill and basil). A squeeze of lemon keeps it bright, and the garlicky toasted breadcrumbs on top add the perfect bit of crunch. Burrata or stracciatella takes it over the top in the best way (but it still feels super light and summery).

It’s the kind of dish you’ll want to make on repeat — easy enough for lunch but definitely impressive enough to bring along to a summer BBQ.

Why You’ll Love this Recipe:

• Quick & Easy: From toasting the orzo to assembling everything, this salad comes together in about 30 minutes.
• Meal Prep/Make-Ahead Friendly: This holds up well in the fridge, so it’s great for prepping ahead or packing for lunches throughout the week.
• Texture Goals: Creamy avocado, crunchy breadcrumbs, tender orzo, and juicy cucumbers — every bite has a little bit of everything.
• Perfect for Warmer Weather: It’s light, fresh, and filled with crisp veggies and herbs. Ideal for spring and summer meals!
• Easy to Scale: Serves 4 as written, so just double/triple it for a larger group! It’s perfect for BBQs, potlucks, or summer dinner parties.

Prep for Toasted Orzo Pasta Salad

You don’t need to prep anything ahead, but if you want to make assembly even quicker, here’s what you can do:

• Rinse and chop the cucumbers, avocado, and fresh herbs.
• Zest and juice the lemon so it’s ready to go.
• Mince the 2 cloves of garlic.
• Pulse the bread to make homemade breadcrumbs if you’re not using store-bought breadcrumbs.

That’s it! Everything else comes together pretty quickly once you start cooking.

How to Make Toasted Orzo Pasta Salad

Step One:

In a medium pot over low-medium heat, melt 2 tbsp of butter. Add 1 cup of orzo and toast, stirring often, until golden brown and nutty-smelling — about 3 minutes.

Step Two:

Carefully pour in 6 cups of boiling water and add a generous pinch of salt. Stir and cook the orzo until al dente, about 8–10 minutes.

Step Three:

In the last minute of cooking, stir in 1 cup of peas to lightly cook them:

• • Frozen peas: 30 seconds to 1 minute
  • Fresh shelled peas: 2–3 minutes
  • Snap peas: 30 seconds

Step Four:

While the orzo is cooking, make the breadcrumbs. In a separate pan, heat 2 tbsp of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute, just until fragrant (avoid browning). Add 1 cup of breadcrumbs and toast, stirring frequently, until golden and crispy. Finish with lemon zest and remove from heat.

Step Five:

Once the orzo and peas are cooked, drain and toss with a little olive oil to prevent sticking. Let it cool slightly, then transfer to a serving bowl or platter.

Step Six:

Top with chopped cucumber, avocado, herbs, a drizzle of olive oil, lemon juice, and the garlicky lemon breadcrumbs. Season with salt and pepper to taste.

How to Store Toasted Orzo Pasta Salad:

This pasta salad holds up well in the fridge, which makes it perfect for meal prep. Once assembled, transfer it to an airtight container and refrigerate for up to 3 days.

For the best texture, store the garlic-lemon breadcrumbs separately and sprinkle them on just before serving to keep them crisp.

If I’m using for meal prep, I like adding avocado last minute vs storing in the refrigerator with it.

Before serving, give everything a quick toss with a little extra olive oil and lemon juice to refresh the flavours. Adjust seasoning with salt and pepper.

Substitutions

This pasta salad is super easy to customize — feel free to use what you have on hand. Here are a few ideas:

• Orzo: You can swap in another small pasta shape like pearled couscous, ditalini, or even a grain like farro.
• Breadcrumbs: Panko or coarse homemade breadcrumbs give the best crunch, but regular store-bought from a canister will work in a pinch.
• Burrata/Stracciatella: Fun fact: stracciatella is just the creamy filling of burrata! If you can’t find either, try torn fresh mozzarella or dollops of ricotta.
• Herbs: Use whatever soft herbs you love or have on hand—parsley or chives would also work nicely.
• Avocado: If you’re prepping ahead, leave this out until just before serving to avoid browning.

If you give this recipe a go or bring it along to a BBQ, tag me on social (@britacooks)—I love seeing your recreations! xx