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  • 10 ounces haricots verts (thin French green beans) 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 (about 6 ounces)

This Orzo with Feta, Green Beans and Tomatoes by Fresh From Florida is a dish that’s light yet full of flavor. The pairing of the silky pasta with the crunchy green beans creates the perfect balance in a delicious recipe.

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, for about 2 minutes.

Remove skillet from heat.

Have ready a bowl of ice and cold water.

In boiling salted water blanch beans for 1 minute.

With a slotted spoon, transfer beans to ice water to avoid over 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.

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