Orzo with Feta , Green Beans and Tomatoes

10 ounces green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3-4  Roma tomatoes
2-3 tablespoons olive oil
1 tablespoon white-wine vinegar or freshly squeezed lemon juice
1 tablespoon chopped fresh basil leaves
1 cup crumbled feta (about 6 ounces)

Preparation:

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 tomatoes and cut lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in olive oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. 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. 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, basil, feta, and salt and pepper to taste, tossing to combine well.

Sweet!