Printable Recipe: Orzo-Grape Salad with Basil and Toasted Pistachios Recipe

Orzo-Grape Salad with Basil and Toasted Pistachios

Elegant, easy, flavorful, and can be made ahead? Where do you sign up, right? I think this salad sort of epitomizes Spring. It's fresh and flavorful, and has lots of beautiful colors that will look great on your Easter dinner table. And since it can --and should-- be made a day ahead, it's an easy Easter menu idea, too.

The combo of flavors here --sweet, tangy, savory, fresh, nutty-- is one that will stick in your guests' heads long after they've hopped on home.

Please note that it's easy to over-toast the pistachios. Take them off the fire right before they're actually done so they don't burn. Serves about 8.

Ingredients:
1 lb. orzo pasta, cooked in salted water according to pkg. directions
1 1/2 C. shelled pistachios, divided
1/2 C. walnut oil
2 garlic cloves, pressed or finely minced
1/3 C. freshly squeezed lemon juice
2 C. red seedless grapes (smallish ones are best)
1 1/4 C. chopped fresh basil (a must!), divided
1/2 tsp. salt, or to taste
1 tsp freshly ground black pepper, to taste

Instructions: 1. First, you'll need to toast 1 cup of pistachios in the walnut oil. To do this, combine 1 C of pistachios and the 1/2 C. walnut oil in a small skillet.

2. Heat together over low heat until pistachios begin to toast a little. Don't let it get too hot, as it'll ruin the flavor of the oil. Stir in the pressed garlic. Cook one minute. Remove from heat.

3. Drain the cooked orzo well, then transfer into a large mixing bowl.

4. Stir in the oil/pistachio/garlic mixture.

5. Stir in the lemon juice. Stir in the grapes and 3/4 C. of the basil.

6. Add salt and pepper.

7. Cover and chill at least 8 hours, best overnight. Taste for seasoning and add a bit more salt and pepper if needed.

8. Garnish each serving with remaining pistachios and basil.