Tomato Garden Pasta

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoons minced chives
4-1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Cook pasta according to package directions, adding beans during the last 5-6 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil.

Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving. Makes 8 servings.