Fill a quart kettle three-fourths full of salted water and bring to a boil for beans and orzo. Chop the onion and mince the garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4 inch thick slices.
In a large skillet, cook the onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about two minutes. Remove skillet from heat. Have ready a bowl of ice and cold water.
In boiling salt water, blanch the beans for 1 minute. With a slotted spoon, transfer the beans to ice ater to stop cooking. Drain beans well in colander and pat dry.
Add beans to tomato mixture and return water to kettle to boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, salt and pepper to taste, tossing to combine well.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 134mg||41 %|
|Sodium 710.9mg||25 %|
|Potassium 765.2mg||20 %|
|Total Carbohydrate 81g||24 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 75.3g|
|Protein 24.4g||35 %|
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Calories per serving: 552
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