Orzo Salad with Spinach, Grapes, and Parmesan


1 c whole-wheat orzo
2 Tbsp extra-virgin olive oil
2 c baby spinach, chopped
1 ¼ c grapes, halved
½ c celery, diced
¼ pistachios, shelled and chopped
¼ c scallions, sliced
¼ c Parmesan cheese, shaved
2 Tbsp lemon juice
¼ tsp salt
Freshly ground black pepper


  1. Fill medium saucepan halfway with water, and bring to a boil.
  2. Stir in orzo. Add 1 pinch of salt. Boil for 8-10 min until al dente. Drain.
  3. Drizzle with 1 Tbsp oil.
  4. Toss in spinach, grapes, celery, pistachios, scallions, Parmesan cheese, lemon juice, salt, and pepper. Add remaining oil, if needed.
  5. Serve immediately, or chill until ready to serve. Stays fresh up to 2 days.