Ingredients

• 1/2 – 3/4 lbs. green beans
• 1 cup orzo (rice-shaped pasta)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 tomatoes
• 2 tablespoon olive oil
• 1 tablespoon white-wine or rice vinegar
• 1 tablespoon chopped fresh flat-leafed parsley leaves
• 1 cup crumbled feta cheese (plain or herbed)
• Salt and pepper to taste

Directions

Fill a 2-quart saucepan 3/4 full with salted water and bring to a boil for beans and orzo. After mincing garlic and chopping

onion,quarter tomatoes and remove all seeds. Cut quarters lengthwise into 1/4-inch thick slices. Set aside. Trim beans and cut into 1-inch pieces. Set aside.

In a large skillet, cook onion for about 2 minutes, then add garlic and cook for 1 more minute or until onion is tender and garlic is lightly browned. Add tomatoes and cook, stirring, for 1 minute. Quickly remove skillet from heat and place mixture in a large mixing bowl.

Prepare a bowl of ice and cold water. In boiling salted water, blanch beans for 5 minutes. With a slotted spoon, transfer beans to ice water to stop cooking. Drain beans well in a colander, then pat dry with a cloth or paper towel. Add beans to onion, garlic and tomato mixture. Set aside.

Return water in saucepan to a boil. Pour in orzo and boil until al dente, then and drain in colander. Add orzo to bean mixture along with vinegar, parsley, feta, and salt and pepper. Toss to combine well.