Ingredients
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1 cup orzo pasta
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1/2 cup green beans, trimmed and halved
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4 tablespoons olive oil
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3 teaspoons balsamic vinegar (or red wine vinegar)
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1 green pepper, chopped
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2 tablespoons capers, drained and rinsed
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1/2 cup kalamata olive, pitted and chopped
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1/2 cup grape tomatoes (or cherry tomatoes, halved)
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1 cup feta cheese, crumbled
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1 garlic clove, minced
Instructions
- Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
- Add green pepper, capers, garlic and olives to pasta and toss.
- Add tomatoes and feta chesse and toss.
- Refrigerate before serving.
- ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).