A refreshing and flavorful salad combining orzo pasta, sweet grapes, and crunchy pistachios, perfect for any occasion.
Cook the orzo according to the package instructions until al dente.
Stir the orzo occasionally while cooking to prevent sticking.
Toast the pistachios in a dry pan over medium heat until fragrant.
Keep an eye on the pistachios to avoid burning them.
In a small bowl, whisk together the lemon juice, walnut oil, and minced garlic.
Use a fork or whisk to ensure the dressing is well combined.
Combine the cooked orzo, grapes, toasted pistachios, and half of the basil in a large mixing bowl.
Gently toss the ingredients to avoid crushing the grapes.
Pour the dressing over the salad and toss to coat evenly.
Taste and adjust the seasoning if needed.
Chill the salad in the refrigerator for at least 2 hours before serving.
Cover the bowl with plastic wrap to keep the salad fresh.
Before serving, garnish with the remaining basil and season with salt and pepper to taste.
Serve the salad in a decorative bowl for an appealing presentation.
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