1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (210g) Recipe makes 6 servings
Calories 715
Calories from Fat 339		(47%)
Amount Per Serving		%DV
	Total Fat 37.7g	57%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 17.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 701mg		20%
Total Carbohydrate 79.8g		26%
	Dietary Fiber 7.5g	30%
	Sugars 13.1g
Protein 19.1g		38%
detailed view... how is this calculated?

Menus using this recipe:

people who like this recipe also like:

Mustard Lamb Chops

By: Bergy

Ramen Noodle Egg Foo Yung

By: Pot Scrubber

Chili Con Carne With Beans

By: Marty Hugo

Asian Wraps

By: ~Rita~

Kittencal's Italian Melt-In-Your-Mouth Meatballs

By: KITTENCAL

Orzo, Grape and Pistachio Salad

Recipe #97468 | 4½ hours | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Gay Gilmore
Aug 10, 2004

This was one of my favorite side dishes served at our wedding. I plan to make it a lot. Pistachios and grapes are such a surprise in pasta salad but we love it!

SERVES 6 (change servings and units)

Ingredients

1 lb orzo pasta
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped

Directions

1
Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
2
Warm the oil and nuts together, be careful not to boil.
3
Saute garlic in a little olive oil.
4
Prepare orzo from package instructions.
5
When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta.
6
Add lemon juice to taste.
7
Mix in sauteed garlic.
8
Add grapes, and half the basil.
9
Chill for several hours, or overnight.
10
Before serving, add rest of basil, salt and pepper to taste, and the rest of the pistachios.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Sweet and Spicy Tomatoes

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Apple Coffee Cake With Crumble Topping

Cherry Cola Float

Featured Reviews for This Recipe

From: Charmie777

On Jun 21, 2009

This was really really good! I halved the recipe and it made a ton. Next time I will cut the grapes in half.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Ilysse

On Jan 4, 2009

Great recipe. I couldn't find walnut oil so just used olive oil and skipped the bit with the walnut oil and the nuts. I added poached, cubed chicken to the ingredient list. I made most of the salad b4 hand, everything except the garapes and nuts. B4 serving I mixed in halved red grapes and the nuts. It was very good, but even better a few hours later when we had the leftovers for dinner. I think the nuts needed the extra time to soak in some dressing. Next time I will do everything the same except I'll add the grapes and nuts in the morning b4 serving for lunch or dinner. Thanks for posting this great recipe. I'm sure I'll make it again and again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: HeatherFeather

On Aug 26, 2004

This is a different,delicious salad. What a creative combination - and it tastes so wonderful. I was worried about the amount of oil - however, after cooking the nuts, the remaining oil is only added to taste to the salad, and I think I had about half left in the pan. The walnut oil really is the magic flavoring agent here - don't leave it out.

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Missy Wombat

On Jan 28, 2005

I used macadamia oil instead of walnut oil but otherwise kept to the recipe. I love it! It is a very pretty salad with the muted greens and purples of the pistachios. And it tastes great. Everyone from adult to 3 year old enjoyed this.

6 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews