12 oz. cherry tomatoes
5 oz. feta cheese, crumbled
1/3 c. greek black olives, pitted, and halved
1 med. zucchini cut into 1/2 inch dice
6 oz. green beans, trimmed, halved crosswise
8 oz. pasta shells (not jumbo)
1/4 c. olive oil
1 tsp. fresh oregano, chopped or 1/2 tsp. dried oregano
1/4 tsp. freshly ground pepper

Heat large pot of water to boiling for pasta. Stem cherry tomatoes and halve if large. Combine tomatoes, cheese and olives in large serving bowl. Salt boiling water. Place zucchini in sieve, then arrange sieve in boiling water so that zucchini is immersed. Cook 10 seconds and remove from water. Repeat with beans, cooking until crisp tender. Add zucchini and beans to tomato mixture.

Add pasta to boiling water and cook until tender but still firm to the bite. Drain well and add to tomato mixture. Drizzle with oil, add oregano and pepper, and toss well. Serve warm or at room temperature.