Light, fresh, and full of bright citrus flavour, this Crab & Green Pea Barilla Orzo Pasta Salad is an easy dish that feels both elegant and comforting. Sweet crab, tender orzo, and vibrant herbs come together in a zesty lemon dressing that’s perfect for warm-weather lunches or entertaining, and a delicious way to celebrate Italian Heritage Month.
To mark the occasion, Barilla Canada is bringing back its annual Pastaport Contest, giving Canadians the chance to win a trip for two to Italy and an F1® Race Weekend experience at the FORMULA 1 PIRELLI GRAN PREMIO D’ITALIA 2026, valued at $16,000 CAD. As part of Barilla’s global partnership with F1®, the campaign celebrates Domenica Italiana — the Italian tradition of gathering around the table with family and friends to share a meal. Inspired by flavours and culinary traditions from across Italy, Barilla’s regional recipes are designed to bring Canadians together over comforting, home-cooked Italian dishes like these hearty stuffed shells.
Crab & Green Pea Barilla Orzo Pasta Salad
Serves 6
Ingredients:
- 2 cups Barilla Orzo pasta
- 1 cup green peas, fresh or frozen
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 small shallot, very finely minced
- 1 small garlic clove, grated
- To taste salt and freshly cracked black pepper
- ⅓ cup extra virgin olive oil
- 200 g fresh lump crab meat
- ¼ cup finely chopped Italian parsley
Optional, but recommended:
- ¼ teaspoon chili flakes (subtle heat)
- 2 tablespoons finely diced celery (added crunch)
Directions:
- Bring a large pot of generously salted water to boil. Cook the Barilla Orzo pasta according to package instructions, or until al dente.
- Drain and immediately spread pasta on a tray or large plate to cool slightly.
- Blanch peas by dropping them into boiling water for about 1 minute, then transfer straight into ice water to lock in that bright green colour. Drain and set aside.
- In a large mixing bowl, combine lemon zest, lemon juice, shallot, garlic, salt, pepper, and chili flakes if using.
- Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning. It should be bright and slightly punchy since it will mellow once combined.
- Add the cooled orzo to the bowl and toss gently so it absorbs the dressing.
- Fold in the crab meat carefully to keep chunks intact. Then add the peas, parsley, and celery, if using. Toss gently again.
- Let the salad sit for 10 to 15 minutes before serving to allow the flavours to come together.
- Finish with an extra drizzle of olive oil, a squeeze of fresh lemon, and more parsley right before serving.
