Fill a 4 litre 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 lengthwi se into 1 cm-thick slices. Trim beans and cut into 3 cm pieces. In a la rge skillet cook onion and garlic in oil over moderate heat until onion is soft ened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 mi nutes. 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. D rain beans well in a colander and pat dry. Add beans to tomato mixture and ret urn 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.

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