day 3 -take your lunch to work — Les Petites Gourmettes

Ingredients

• 1 1/4 cups orzo pasta
• 1 cup vegetable broth
• 2 cups water
• 1/2 cup pitted and roughly chopped Kalamata olives
• 1/4 cup roughly chopped stuffed green olives
• 2 tablespoons capers, rinsed and drained
• 7 ounces (1/2 can) Cannellini beans, rinsed and drained
• 2 green onions, thinly sliced (white and green parts)
• 1/2 cup roughly chopped fresh parsley
• 1 1/2 cups cherry or teardrop tomatoes, cut in half
• Salt and freshly ground black pepper
• 3/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar