Orzo with Feta, Green Beans and Tomatoes


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


  • 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 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 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.

Yield 4 servings

Tip: For Baby – Set aside extra 1/2 cup beans for baby food. Wash and snap off ends of green beans. Steam until very tender. Place into food grinder and puree. Add water as necessary to achieve a smooth, thin consistency. You may wish to push the green beans through a sieve or mesh strainer to remove any remaining skins Freeze any extra portions in ice cube tray for use later.

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