Food & Cooking Recipes Ingredients Pasta and Grains Raw Tomato and Green Bean Pasta 2.7 (77) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 6 This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad. Ingredients Salt and pepper ¾ pound orecchiette 1 pound green beans, trimmed and cut into 1-inch pieces 1 pound beefsteak tomatoes, diced medium 1 small garlic clove, mashed to a paste ¼ cup olive oil 1 tablespoon red-wine vinegar 1 cup crumbled feta cheese (4 ounces) ½ cup fresh dill or mint Directions In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs. Andrew Purcell Rate it Print