Orzo With Feta, Green Beans, and Tomatoes

DIRECTIONS

• Fill a 4-quart pot 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 lengthwise into 1/4-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 ready a bowl of ice and cold water.
• 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 pot 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.