Orzo Salad with Red Grapes & Pistachios

A few weeks ago, my older kids went off to sleep-away camp and my husband went away on business. In a matter of seconds, I went from feeding a family of 5 to feeding myself and a 4 year old. The shock hit me emotionally about a week before it hit me mentally. I was still food shopping and cooking for a family of 5.

Orzo Salad with Grapes and Pistachios

Orzo Salad with Grapes and Pistachios

Over the course of a few days, the 4 year old and I had consumed more grapes than we cared to remember. We also shelled enough pistachios to make our fingers super salty and start to callous. Enter this ah-mazing pasta salad that was largely the result of individual items that didn’t have a better home. With some basil from a neighbors garden, a lemon, olive oil and pantry friendly orzo, we had a fantastic summer dish!

Enjoy!

Orzo Salad with Grapes and Pistachios

Orzo Salad with Grapes and Pistachios

Orzo Salad with Red Grapes and Pistachios

Makes 12-15 as a side

Ingredients

1 pound orzo (or GF pasta) cooked per package instructions until al dente
3 tablespoons olive oil
3 cups red grapes, halved
zest of a whole lemon
juice of a whole lemon (3-4 tablespoons)
1/2 cup basil, finely chiffonade
kosher salt and freshly ground pepper to taste
3/4 cup pistachios, shelled (preferably roasted and salted)
 

Directions

1. In a large bowl, combine cooked and cooled pasta with olive oil, toss and set aside.
2. Add halved grapes, lemon zest and juice and cut basil to the large bowl. Mix well.
3. Taste and add salt and pepper to taste (if you’re using salted pistachios, don’t over-salt the pasta). These ingredients can remain in the refrigerator for 2-3 days.
4. Add pistachios and serve immediately. Tastes best at room temperature.
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Eat, Drink & Be Yummy!
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One thought on “Orzo Salad with Red Grapes & Pistachios

  1. Pingback: Quinoa with Dried Cherries & Pistachios | Make-Meals Mama

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