Being by removing any stems from the green beans and cut the beans in half. Set the beans aside for blanching.

Next, cut the larger tomatoes into chunks and set aside.

Then cut the majority of the cherry tomatoes in half leaving about 1/3 whole.

Next, chop two tablespoons of fresh parsley and set aside for garnish.

Cook the orzo pasta by adding 3 cups of water to a medium sauce pan. Add 1/4 teaspoon of salt and bring the water to a boil.

Next add the orzo pasta to the boiling water and cook for ten minutes, stirring occasionally. When the pasta is done, drain and rinse with cold water until cool.

Allow to drain completely and add to a large mixing bowl.

As the pasta cooks, blanch the green beans by bringing 8 cups of water to a boil in a large pot.

Add a 1/4 tsp of salt then add the green beans and cook for 5 minutes.

Drain the green beans and rinse under cold running water until cool then add the beans to the large mixing bowl with the pasta.

Next, add the tomatoes to the mixing bowl with the other ingredients. 

Add the drained capers to the salad mixture.

Prepare the dressing by whisking together the olive oil and lemon juice in a small bowl. Season with 1/4 tsp of Salt and 1/4 tsp of ground black pepper. Mix to combine then drizzle the dressing over the salad mixture.

Gently toss the salad mixture to combine all of the ingredients with the dressing.

Serve on a platter garnished with fresh copped parsley.

Give the salad a final seasoning with a pinch of kosher salt.