Recipe by Kozmic Blues
Another nice summer pasta dish, full of lovely colors. Feel free to use any small pasta or pastene you might have on hand. Can be served hot, or at room temperature like a pasta salad.
Top Review by moxie
Delicious dish, Kozmic Blues! I really enjoyed the contrast of the sweet & crisp green beans with the salty sharpness of the feta, and the silky texture of the orzo pasta. I look forward to trying it in the winter with oven-dried cherry tomatoes and will let you know how it turns out. Thanks for sharing this delicious recipe!
- 1 lb green beans, trimmed and cut into 1 inch pieces (If you able to find haricot verts, they work very well for this too)
- 2 cups orzo pasta (rice-shaped pasta)
- 1 large onion
- 2 cloves garlic
- 2 large vine-ripened tomatoes
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 cups crumbled feta (about 10 ounces)
- salt and pepper
Directions See How It's Made
- Fill a large pot with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic.
- Core and seed tomatoes.
- Cut into quarters lengthwise, and then into 1/4 inch thick slices.
- In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
- Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
- Remove from heat.
- Have a bowl of ice and cold water ready.
- Drop beans into the boiling, salted water and blanch 1 minute.
- With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
- Drain beans well and pat dry.
- Add beans to tomato mixture and return the water in pot to a boil.
- Boil orzo until al dente and drain.
- Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
- Toss to combine well.