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Salade d'orzo aux légumes verts "Primavera" / Pasta Salad "Primavera" / Salad Primavera »

F rench Version

Orzo salad with green vegetables "Primavera" Nigella

If you want a cold meal well balanced and tasty salads and therefore, I propose a simple and good recipe for a Greek pasta salad with "orzo" and greens. This salad is very easy to make and it will make the meal as it contains everything you need: starchy foods and vegetables. This salad greens you will enjoy a picnic or lunch.

For this recipe you need but greens you can vary the vegetables using the vegetables of your choice. Little more than the flavor of this salad is its sauce made with olive oil and lemon juice and basil and parsley. The original recipe was made by Nigella Lawson. As for me, I have slightly modified version while keeping the spirit of this delicious summer salad and fresh.

For 8-10 people, you will need:

500 grams of pasta "orzo" (or alphabets)
500 g green asparagus (I used frozen asparagus because this is not the season for fresh asparagus)
300-500 grams of green beans
300-500 grams of sugar pea or peas
250g flageolet (boxed)

Sauce: 4 tablespoons
olive oil of good quality
2 tablespoons olive oil with garlic juice of 1 lemon

basil, parsley
Salt, pepper

HOWTO:

In a saucepan of boiling salted water, cook pasta 10 to 15 minutes or until al dente. Drain well and cool.

Wash vegetables. Cut into pieces. Make the cook in a large saucepan of boiling salted water. Drain well and cool
In a bowl prepare the sauce: mix the olive oil, juice of 1 lemon. Add the herbs. Add salt and pepper.
In a large bowl place the cooked pasta and vegetables. Pour the sauce there. Mix well.
Cool in refrigerator for 2 hours before serving.

Français Version

Pasta Salad Primavera

Adapted from Nigella Lawson

Today we are going to make a bright green-colored flavored and tasty pasta salad। This recipe was chosen as the recipe of March’s Cookalong Challenge on Nigella’s forum. I was happy to make it as this salad brings some freshness and the taste of spring. It is a wonderful variation from the standard pasta or rice salads. In this recipe Nigella uses teeny-tiny orzo pasta which brings me back to Greece where I discovered it. It is the pasta in the shape of rice but a little bit bigger. If you cannot find it, replace it by any type of pasta of small shapes.
For me this salad should be oily in its character. The dressing is essential. Do not use any store-bought dressing and no mayonnaise. Good olive oil and lemon juice is all you need to flavor this salad. You can also use tender herbs such as chives, dill, mint, basil and parsley. All these magic ingredients will make a really good pasta salad.

Here is the list of ingredients you’ll need to make this salad for 8-10 portions:

500g r of packet orzo
500g of fine asparagus ( I used frozen ones)
300-500 gr of French beans
300-500 gr of mangetout (snow peas)
250 gr of flageolet beans ( I used canned ones)

Dressing:
4 tablespoons of oilive oil of good quality
2 tablespoons of garlic-infused oil
Juice of 1lemon
Herbs of your choice ( I used parsley and basil)
Salt, pepper to your taste

How to make it :

Bring a large pot of salted water to a boil। Add the pasta and cook as label directs (approximately 10-15 minutes).

While the pasta is cooking, prepare your vegetables: wash them up and chop.
Cook the vegetables in salted water. Drain and let cool.
Once the pasta is cooked, drain and rinse it in cold water in a colander. Let cool.
Make a dressing: combine olive oil, lemon juice and herbs.
Place cooked ingredients in a large mixing bowl adding the dressing last. Mix everything.
Refrigerate 2 hours before serving.

Russian Version

Greek pasta salad with "orzo and green vegetables, entitled" Primavera »

not smuschayetes when reading the name of this salad. In fact, Indeed, this is a very simple spring-summer salad that is prepared very quickly, and most importantly, useful for its vegetables, its member. Recipe This salad recipe was chosen as the month of March on the site forum www.nigella.com. Anyone could make this salad and share svom impressions. The structure of this includes pasta salad "orzo". You may ask, what is it and what it eats? I have upomyanala word "orzo" in my story about my ruteshestvii in Athens. So that's the word "Orzo" oznachet small pasta the size of a grain of rice. If you find it difficult to find this Greek product, then replace it with any small pasta product, or in Fig. In addition to "orzo and vegetables, for me in this salad is the main component of a good sauce or dressing. Sauce for this salad is cooked very simple: take a good quality olive oil and olive oil with the taste of garlic and the juice of one lemon. All the mix and your fragrant sauce is ready. Do not forget to add herbs to your taste: chives, dill, basil, parsley, mint. Of all the herbs and greens, I prefer pertushku and basil, which perfectly seasoned its aroma of lettuce.

So, to make this wonderful salad for 8-10 servings, you will need:

500 g "orzo" (or substitute any small pasta)
500 g green asparagus (I use frozen, so it is now on sale can not find fresh sprazhi)
300-500 grams green beans
300-500 g young green peas (the French call them mangetout, which means "eat everything." They represent a flat green pods without peas. Their can be replaced with green peas)
250 grams of vegetable bean Flazheole

Sauce:
4 tablespoons olive oil
2 tablespoons olive oil to taste Garlic
Juice of 1 lemon
basil and parsley
Salt and pepper to taste

How to cook:

Boil "orzo" as stated on the packaging. Drain and let cool.
At this time, rinse the vegetables under cold water and cut into slices. Boil them until tender in salted water. Drain and let cool.
make the sauce: Mix olive oil, olive oil with the taste of garlic and the juice of one lemon. Add greens. Season with salt and pepper.
Put the pasta and cooked vegetables in a large bowl.
Season sauce and mix well.
Refrigerate for 2 hours.