Orzo with Feta, Green Beans, and Tomatoes


  • 10 ounces haricots verts (thin French green beans) or green beans
  • 1 cup orzo (rice-shaped pasta)
  • 1 medium onion
  • 2 garlic cloves
  • 3 medium vine-ripened tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon chopped fresh flat-leafed parsley leaves
  • 1 cup crumbled feta (about 6 ounces)


  • Serving Size: 2
  • Cook time: 25 Minutes
  1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
  2. Chop onion and mince garlic.
  3. Quarter and seed tomatoes.
  4. Cut quarters lengthwise into 1/4-inch-thick slices.
  5. Trim beans and cut into 1-inch pieces.
  6. In a large skillet, cooAdd tomatoes and cook, stirring, until tomatoes are softened
  7. Add tomatoes and cook, stirring, until tomatoes are softened, for about 2 minutes.
  8. Remove skillet from heat.
  9. Have ready a bowl of ice and cold water.
  10. In boiling salted water blanch beans for 1 minute.
  11. With a slotted spoon, transfer beans to ice water to avoid over cooking.
  12. Drain beans well in a colander and pat dry.
  13. Add beans to tomato mixture and return water in kettle to a boil.
  14. Boil orzo until al dente and drain in colander.
  15. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.