Bring 4 cups of lightly salted water to a boil in a medium saucepan. Place the unopened pouch of ShiftSetGo orzo pasta into the boiling water. Reduce the heat to medium and let the orzo simmer for 9 minutes. Carefully remove the pouch from the water, drain, then transfer the orzo pasta into a small bowl. Set aside to cool completely before proceeding. I like to spread the orzo out a bit to help it cool faster and prevent sticking.

Once the orzo has cooled, add the avocado mayonnaise, chopped dill pickles, pickle juice, minced fresh dill, dried parsley flakes, ground dried dill, onion powder, and a pinch of sea salt and black pepper to the bowl with the orzo. Stir everything well to combine, ensuring that all the ingredients are evenly distributed. For a brighter flavor, I like to add a bit of extra fresh dill at the end if you have it on hand.

Serve the orzo pasta salad immediately, or refrigerate it until ready to serve. Chilling the salad for at least 30 minutes can help the flavors meld together nicely.