Tomato and Orzo Salad

1-1/4 c. orzo pasta
1/2 lb. green beans, trimmed and cut into thirds
2 large lemons
2 T. extra-virgin olive oil
2 t. fresh oregano leaves, chopped
1/4 t. black pepper
1 lb. ripe tomatoes (2 medium), cut into 1/2-inch pieces
4 oz. ricotta salata cheese, crumbled, or Parmesan cheese, shaved

In 4-quart saucepan, heat 3 quarts of salted watter to boiling over high heat. Add orzo; heat to boiling and cook 4 minutes. Add green beans and cook until orzo and beans are tender, about 4 minutes longer. Drain well.

Meanwhile, grate 1 t. lemon peel and squeeze 1/4 c. juice from lemons. In large bowl with wire whisk or fork, mix oil, oregano, 3/4 t. salt, pepper, lemon peel, and lemon juice until blended.

Add warm orzo and beans to dressing in bowl and toss well. Gently stir in tomatoes and ricotta salata.

Serves 4.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 45