16 Reviews

I loved this salad - great blend of flavors. I was able to buy shelled pistachios so it was a breeze to make. It was made early in the morning so it sat for about 12 hours before eating. It was very well received at the party we took it to. I added more grapes and did the rest as is. One batch makes a large bowl so I feel it makes a lot more than 6 servings. I think some roasted chicken shredded and put in this salad could turn it into a main course pretty easily. Thanks so much for sharing Gay!

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DDW July 10, 2008

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

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Charmie777 June 21, 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.

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Ilysse January 03, 2009

This was very good, but a must to sit in the fridge overnight. I tasted it right after I mixed it and thought it was awful, but the next day it was delicious. Shelling all those pistachios was a huge pain, so leave plenty of time for it in your schedule

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Mrsspeevs January 10, 2008

Looking for a side dish, I came across this fabulous recipe, one that will certainly be made many times. It was easy to prepare except for shelling the pistachios. I added about 11/2 cups. The 1/2 cup walnut oil was perfect. I served it in about 5 hours.It was excellent the next day also( maybe even a bit better). DH loved it. I found it to serve more than 6. Great eye appeal.Thanks for sharing this great recipe.

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Dotty2 September 09, 2007

Love this recipe! I too cut back on the oil, but the mixture of pitachio and grapes is a winner.

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Kate in Katoomba November 20, 2006

I've made this a few times & everyone who's tried it has raved about it. It's different & just delicious. I cut back on the oil a little, but that's just me. A sure hit!

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shanni September 29, 2006

This is my favorite recipe of the summer! The only change I made is that I left out about 1/2 C walnut oil. Makes such a light and refreshing side dish!

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Cynthia&Bret September 08, 2006

I fudged some of the measurments a bit because I was lazy: juice of about one lemon (I didn't squeeze too hard), dried basil sprinkled on to taste, and not quite the full 2 cups pistachios. I think next time I'll cut down on the walnut oil just a wee bit, not by much though as it definitely tastes fantastic as is. The longer the salad sits in the fridge the better it tastes! When I had it for dinner last night it had only been chilling for a few hours, and while I enjoyed it then, it wasn't nearly as good as it was today when I had it for lunch. The grapes provide a wonderful fresh taste and texture! This is my favorite 'Zaar recipe to date, hands down.

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halcrewebon September 05, 2006

Popular salad with guests! I agree that the walnut oil is what is unique to this salad and don't see how you cannot use the entire amount as the pasta absorbs it over time. I also believe that the fresh lemon juice really brightened the flavor, esp when used immediately before serving. I ended up using the juice from a whole lemon. There's a fine line between toasting the pistachios and burning them! Toast over med low heat until they just begin to brown and then remove BEFORE they are done, as the nuts will continue to cook in the hot oil.

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TinaMS May 29, 2006
Orzo, Grape and Pistachio Salad