Italian Orzo Salad | With Balsamic Grapes

Bring plenty of water to a boil in a large pot and salt generously. Add the orzo pasta (kritharaki) and cook al dente according to the package instructions for about 8–10 minutes. Then drain through a fine sieve, rinse briefly with cold water, and toss with 1 tbsp of olive oil so it stays loose.

Meanwhile, toast the walnut kernels in a non-stick pan without fat over medium heat for about 3–4 minutes until golden brown and fragrant. Remove from the pan, let cool, and roughly chop. Thoroughly wash the arugula and spin dry.

Wash the red grapes, pat dry, and cut in half. Heat 1 tbsp of olive oil in the pan and sauté the grape halves over medium to high heat for 2–3 minutes until they begin to soften.