Rose Water and Pistachio Pasta Salad with Green Grapes

Name: Rose Water and Pistachio Pasta Salad with Green Grapes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 12 oz (340 g) farfalle (bow-tie) pasta, dried; kosher salt, for pasta water, to taste; 1 cup (240 ml) plain Greek yogurt (or whole-milk plain yogurt), at room temperature; 1½ tablespoons (22 ml) rose water; 1 tablespoon (21 g) honey; 2 tablespoons (30 ml) fresh lemon juice; 1 whole orange, unpeeled, zested (about 1½ teaspoons zest reserved, juice not used); black pepper, freshly ground, to taste; 1 tablespoon (14 g) unsalted butter (optional, for richness) (optional); 1 cup (140 g) shelled raw pistachios, unsalted, roughly chopped; 2 cups (300 g) green grapes, seedless, halved; ½ cup (12 g) fresh mint leaves, roughly torn; ½ cup (85 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A luminous Persian-inspired pasta salad that marries delicate floral notes with bright fruit and nutty pistachios. Farfalle tossed with a rose water–yogurt dressing, scattered with halved green grapes and toasted pistachios, finished with fresh orange zest and mint. Elegant enough for holiday tables yet simple to assemble.

Prep: 15 min
Cook: 10 min
Wait: 15 min
Total: 40 min
Makes: 6 servings (about 5 cups salad)

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Ingredients

6 servings

12 oz (340 g) farfalle (bow-tie) pasta, dried
kosher salt, for pasta water, to taste
1 cup (240 ml) plain Greek yogurt (or whole-milk plain yogurt), at room temperature
1½ tablespoons (22 ml) rose water
1 tablespoon (21 g) honey
2 tablespoons (30 ml) fresh lemon juice
1 whole orange, unpeeled, zested (about 1½ teaspoons zest reserved, juice not used)
black pepper, freshly ground, to taste
1 tablespoon (14 g) unsalted butter (optional, for richness) (optional)
1 cup (140 g) shelled raw pistachios, unsalted, roughly chopped
2 cups (300 g) green grapes, seedless, halved
½ cup (12 g) fresh mint leaves, roughly torn
½ cup (85 g) pomegranate seeds (arils) (optional)

Equipment (8)

Large pot for boiling pasta
Colander
Large mixing bowl
Small bowl for the dressing
Whisk
Zester or fine grater
Cutting board and knife
Dry skillet (optional, for toasting pistachios)

Steps

Before you start

Read the recipe start to finish to familiarize yourself with timing
Measure out rose water and pistachios before you begin
Have a large bowl ready for tossing the salad

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil (about 6–8 quarts of water for 12 oz pasta).
- Add the farfalle and stir immediately to prevent sticking.
- Cook according to package directions until al dente, usually 8–10 minutes.
- Taste a piece; it should be tender but still have a slight bite.
- Drain in a colander and spread on a large plate or tray to cool to room temperature, about 10 minutes.
- Do not rinse.
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Ready when: Pasta is tender but still has a slight bite (al dente)
Tip: Don't rinse the pasta; the surface starch helps the dressing cling to it.
2
Make the dressing
- While the pasta cooks, whisk together the yogurt, rose water, honey, lemon juice, and most of the orange zest (reserve a pinch for garnish) in a small bowl.
- Season with a few grinds of black pepper.
- Taste and adjust the rose water and honey to your preference—rose water can be potent, so go gently if using it for the first time.
- If using the optional butter for richness, stir it in while it's melted until fully incorporated.
- The dressing should be creamy and pourable.
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Ready when: Dressing is smooth, creamy, and well combined
Tip: Add rose water gradually—a little goes a long way. You want a floral note, not a perfume flavor.
3
Toast the pistachios
- While the pasta cools, dry-toast the roughly chopped pistachios in a large skillet over medium heat for 2–3 minutes, stirring often.
- You'll hear them begin to crackle and smell their nutty aroma.
- Transfer to a plate to cool.
- (Toasting is optional but deepens the flavor; if you prefer, use them raw.)
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Ready when: Pistachios are fragrant and lightly browned
Tip: Watch closely—pistachios can burn quickly. Stir constantly.
4
Combine and toss
- Transfer the cooled pasta to a large mixing bowl.
- Pour the rose water–yogurt dressing over it and toss gently but thoroughly until every piece of pasta is coated.
- Add the halved green grapes, toasted pistachios, and torn mint.
- Toss again to distribute evenly.
- Taste and adjust the seasoning with salt and pepper.
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Ready when: All ingredients are evenly combined and coated
Tip: Fold gently to keep the grapes and pasta intact; don't overmix or the salad will become mushy.
5
Chill and serve
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.
- Just before serving, top with the reserved pinch of orange zest and pomegranate seeds if using.
- Stir the salad once or twice if it sits—yogurt-based dressings can separate slightly.
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Ready when: Salad is cold and flavors are balanced
Tip: Don't chill longer than 4 hours or the pasta may absorb all the dressing and become dry; add a splash of yogurt or lemon juice to revive it if needed.

Good to know

Tips

Rose water is potent—start with 1 tablespoon and taste, then add the remaining ½ tablespoon. You can always add more, but you can't take it out.
For a lighter version, replace half the yogurt with whole-milk ricotta or substitute low-fat yogurt.
This salad is best served at cool room temperature or chilled, not straight from the fridge. Let it sit at the counter for 10 minutes before serving if it's been refrigerated for hours.
To make it gluten-free, swap the farfalle for a gluten-free pasta of the same shape, adding 1–2 minutes to the cooking time.

Make ahead

You can make this salad up to 4 hours ahead. Assemble it without the mint and pomegranate seeds; add those fresh just before serving. Store covered in the refrigerator.

Storage & reheating

Refrigerate in a covered container for up to 2 days. The pasta will gradually absorb the dressing, making it drier over time. To refresh, stir in a splash of yogurt or a squeeze of lemon juice and a pinch of salt. Do not freeze.

Substitutions

plain Greek yogurt (or whole-milk plain yogurt) → Labneh (strained yogurt) or crème fraîche. Use the same amount. Both are thicker and will create a richer, tangier dressing.
rose water → Orange blossom water. Use the same amount (1½ tablespoons). It will shift the flavor from rose to citrus floral, equally delicious.
shelled raw pistachios, unsalted → Blanched sliced almonds, toasted hazelnuts, or pine nuts. Use the same amount. Each brings a different nuttiness but maintains the elegant character of the dish.
green grapes, seedless → Diced fresh pineapple, halved red grapes, or pomegranate seeds. Use the same amount. These swap in seamlessly and echo the fresh-fruit element.