Recipe for orzo salad with green beans, tomatoes, and olives

Karoline Boehm Goodnick for The Boston Globe

Serves 8

The rice-shaped pasta orzo pairs well with crisp green beans in a salad.
Tomatoes bring their juicy freshness, olives add a briny taste, and basil, mint, and marjoram make the other ingredients pop. Substitute whatever herbs you grow or find at the farm stand; use enough so you really taste them in the dish. If you like, add some whole herb leaves to the salad.

½ pound slender green beans, trimmed and halved on a diagonal
Salt and pepper, to taste
16 ounces orzo
¼ cup olive oil
3 red or yellow tomatoes, cut into thin slivers (with their juices)
1 cup pitted Nicoise or
Kalamata olives, coarsely chopped
¼ large sweet onion, cut into fine strips
¼ cup chopped fresh basil,
or more to taste
¼ cup chopped fresh mint,
or more to taste
¼ cup chopped fresh
marjoram, or more to taste

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1. In a large pot of boiling salted water, cook the green beans for 2 minutes or until they are bright green and still a little crunchy. Use tongs to transfer them to a bowl of cold water.

2. Return the water to a boil. Add salt and the orzo and cook, stirring occasionally, for 7 to 9 minutes or until it is tender but still has some bite. Drain in a colander. Transfer to a serving bowl.

3. Pour the oil over the orzo and toss well. Set aside to cool.

4. Drain the beans and pat them dry with paper towels.

5. Add the beans, tomatoes, olives, onion, basil, mint, marjoram, salt, and pepper to the orzo. Toss well. Lisa Zwirn