Whole Wheat Pasta With Feta, Tomato Salsa and Green Beans

To make the tomato salsa, combine tomatoes, garlic, jalapeno, salt to taste, scallion, oregano and 2 tablespoons olive oil in a small bowl. Stir to combine.

Let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator. Bring to room temperature before serving.

Cook green and wax beans uncovered in a saucepan of boiling salted water over high heat for 4 minutes, or until tender-crisp. Drain well.

Cook whole-wheat pasta uncovered in a large pot of salted boiling water over high heat, stirring occasionally, for 6 minutes or until tender but firm to the bite.

Heat 2 tablespoons olive oil in a skillet, add beans and keep warm over very low heat.

Drain whole-wheat pasta well and transfer to a large heated serving bowl. Toss with remaining 2 tablespoons oil, then with tomato salsa. Set aside 2 to 3 tablespoons feta for garnish.

Add bean mixture and remaining cheese to pasta and toss. Taste and adjust seasoning. Top with reserved feta. Serve hot or at room temperature.