Orzo & Tomato Salad with Capers & Kalamata Olives
350g orzo pasta
2 × 290g deli packets of semi-dried/sunblush tomatoes in oil, drained (reserve the oil) and cut into strips
400g green beans, trimmed and halved
200g pitted Kalamata olives, roughly halved
50g flat leaf parsley, leaves and stems finely chopped
400g feta cheese, crumbled into small chunks
100g pine nuts
240g capers in brine, drained
Maldon sea salt flakes and Freshly ground black pepper
Cook the pasta according to the packet instructions. Rinse thoroughly in cold water and leave to drain for 10 minutes.
Transfer the drained pasta to a large mixing bowl. Add 2 tablespoons of the oil that was drained from the sunblush tomatoes and mix well to coat the pasta.
Cook the green beans in boiling water for 6–8 minutes, or until al dente, then plunge them into a bowl of cold water to arrest the cooking process. Drain well.
Add the cooled, drained green beans to the pasta with the remaining ingredients and mix well. Add a little more of the oil reserved from the sunblush tomatoes and season very generously with salt and pepper, then mix once more and serve.