Orzo Grape And Pistachio Salad Recipes

Steps:

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

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)