Orzo with Feta, Green Beans, & Tomatoes

Directions

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

Chop onion and mince garlic.

Quarter and seed tomatoes. Cut quarters length wise into ¼ inch-thick slices.

Trim beans and cut into 1-inch pieces.

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

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

Remove skillet from heat.

Have a bowl of ice and cold water ready.

In boiling salted water blanch beans 1 minute.

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

Drain beans well in a colander and pat dry.

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

Boil orzo until al dente and drain in colander.

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