Orzo, Broccoli and Mushroom Salad with Turmeric Viniagrette
"Savory, tasty, and flavorful Turmeric Orzo Salad. Made with roasted vegetables and tossed in a lemon, ginger, turmeric dressing. Made with such simple ingredients."
-- @itsallgoodvegan


Prep time 20mins
Cook time 30mins
Serves or Makes: 4


For the Orzo Salad

  • 2 cups orzo pasta, cooked according to package directions
  • 1/ 2 finely chopped red onion
  • 2 cups chopped into bite size pieces broccoli
  • 1 1/ 2 cups mushrooms, chopped
  • 1 tablespoon avocado oil
  • 1/ 4 teaspoon salt
  • 1/ 4 teaspoon black pepper

For the Turmeric Dressing

  • 3 tablespoons olive oil
  • 1 teaspoon turmeric powder
  • 1/ 4 teaspoon black pepper
  • 3 tablespoons peeled and chopped into pieces fresh ginger
  • 1/ 4 teaspoon salt
  • 1/ 2 large juiced lemon


  • Step 1

    Preheat your oven to 400ºF. Arrange the broccoli, onion, and mushrooms evenly on a baking pan. Drizzle with avocado oil, salt and pepper. Bake for 30 minutes.

  • Step 2

    In a high powered blender or food processor combine the turmeric dressing ingredients together. Pulse ingredients for 1-2 minutes or until it has become smooth.

  • Step 3

    Combine the orzo pasta and turmeric dressing in a large bowl and mix.

  • Step 4

    Take the roasted veggies out of the oven and add them to the bowl of orzo pasta. Toss salad until all the veggies has been mixed in with the pasta.

  • Step 5

    Divide pasta in bowls. Garnish with salt, pepper, herbs, and serve.