Serves 4

• 1 lb. green beans (about four handfuls), cut into 1″ pieces
• 2 cups orzo (rice-shaped pasta)
• 1 pint cherry tomatoes, halved
• 3 Tbsp. olive oil
• 2 Tbsp. white-wine vinegar
• 1 Tbsp. chopped fresh flat-leafed parsley

1. Fill a 4-quart kettle 3/4 with salted water and bring to a boil for beans and orzo.
2. Have a bowl of ice and cold water ready. Cook beans 1 minute in boiling salted water.
3. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander.
4. Toss halved tomatoes with olive oil in a medium bowl.
5. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente (firm but not hard) and drain in colander.
6. Add orzo to bean mixture with vinegar, parsley and salt and pepper to taste, tossing to combine well.