Source: Catherine Marshall, "When You Fast" (http://www.amazon.com/When-You-Fast-Recipes-Seasons/dp/08814126
On an oil day, add some good olive oil to the marinated mixture, to taste.
5plum tomatoeschopped (about 2 to 2 1/4 cups)
1/8cupchopped green onions
4Tred wine vinegar
freshly ground pepper to taste
116-ounce packagefrozen cut green beans.
2cupuncooked medium or large pasta shellsnot stuffing-size
Mix together the first 7 ingredients (tomatoes through pepper) and marinate while preparing the rest of the ingredients.
Cook the frozen green beans according to package directions to keep hot.
Bring a large pot of water to a boil. Add salt. Boil the pasta until tender, 12 to 15 minutes. Ten minutes after you add the pasta to the boiling water, ladle off about 1/4 C of the pasta cooking water. Add to the marinated tomato mixture.
Drain the cooked pasta. Drain the hot green beans. Add both to the tomato mixture. Toss well and serve immediately.