Orzo with Feta, Green Beans and Tomatoes

1. 1

   Fill a 4-quart kettle 3/4 full with salted water and bring to a boil for beans and orzo.

2. 2

   Chop onion and mince garlic.

3. 3

   Quarter and seed tomatoes.

4. 4

   Cut quarters lengthwise into 1/4-inch thick slices.

5. 5

   Trim beans and cut into 1-inch pieces.

6. 6

   In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.

7. 7

   Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.

8. 8

   Remove skillet from heat.

9. 9

   Have ready a bowl of ice and cold water.

10. 10

    In boiling salted water blanch beans 1 minute.

11. 11

    With a slotted spoon transfer beans to ice water to stop cooking.

12. 12

    Drain beans well in a colander and pat dry.

13. 13

    Add beans to tomato mixture and return water in kettle to a boil.

14. 14

    Boil orzo until al dente and drain in colander.

15. 15

    Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

* Per serving · 4 servings · Values may vary.