Broccoli and Orzo Salad | Pitta Balancing

By Angela Glaz

500 Hour E-RYT and Ayurvedic Wellness Counselor

Broccoli orzo salad.jpg

Serves: 4-6

Prep Time: 5 minutes

Cook Time: 15 minutes


  • 1 1/2 cup orzo

  • 1/2 cup parmesan cheese

  • 1/8 cup olive oil

  • 3 tbs fresh lemon juice

  • Sea Salt, to taste

  • Black Pepper, to taste


  • In a large saucepan bring 3 quarts lightly salted water to a boil. 

  • Add 1-1/2 cups dried orzo. Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.

  • While orzo is cooking, chop broccoli into florets and steam in water for 1-2 minutes or until broccoli is slightly tender.

  • When orzo is cooked, strain and rinse with cool water.

  • Add orzo, broccoli, pine nuts, parmesan cheese, olive oil, lemon juice, salt, and pepper to a larger bowl and toss.

Benefits for Pitta:

  • Orzo: Orzo is part of the pasta family and is heavier in nature, which helps balance the lighter nature of pitta.

  • Broccoli: Most vegetables are pitta balancing as long as they are not too spicy, heating, or sharp.

  • Lemon juice: While lemon juice may seem more acidic in nature, both lemons and limes are alkaline, which means they are good for helping maintain healthy digestion for all of the doshas.

  • Parmesan Cheese: Dairy products are both cooling and nourishing in nature, which helps pacify pitta’s hot, sharp, and light qualities. 

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