10 ounces haricots verts -- or green beans

1 cup orzo -- rice-shaped pasta

1 medium onion

2 garlic cloves

3 medium vine-ripened tomatoes

2 tablespoons olive oil

1 tablespoon white-wine vinegar

1 tablespoon chopped fresh flat-leafed parsley leaves

1 cup crumbled feta

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 lengthwi se into 1/4-inch-thick slices. Trim beans and cut into 1-inch 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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