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Orzo with feta, green beans and tomatoes


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  • 20 ounces French haricots vert or 20 ounces green beans
  • 2 cups orzo pasta, rice-shaped pasta
  • 2 medium onion
  • 4 cloves garlic
  • 6 medium vine-ripened Tomatoes
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups crumbled feta



Step 1

1 Fill a 4-quart pot 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 cook onion and garlic in oil over moderate heat until onion is softened.

7 Add tomatoes and cook, stirring, until tomatoes are softened, 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 1 minute.

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

12 Drain beans well in a colander and pat dry.

13 Add beans to tomato mixture and return water in pot 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.

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