Whole-Wheat Orzo Salad with Spinach, Grapes, and Parmesan (Becky Porter)

1 cup dry orzo 

2 tablespoons extra-virgin olive oil (divided)

2 cups roughly chopped baby spinach

1 1/4 cups halved seedless red grapes

1/2 cup diced celery

1/4 cup shelled pistachios, chopped once through

1/4 cup thinly sliced scallions

1/4 cup grated or shaved Parmesan cheese

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fill a medium saucepan halfway with water and bring to a boil on high heat. Stir in orzo, add a pinch of salt, and boil for 8-10 minutes until al dente. Drain in a fine colander and pour onto a large plate. Drizzle on 1 tablespoon of oil, separating orzo into sections with a spoon to speed cooling to room temperature.

Toss together in a medium bowl the cooled orzo, remaining tablespoon oil, spinach, grapes, celery, pistachios, scallions, Parmesan cheese, lemon juice, salt, and pepper.