2 c. uncooked curly tri-colored noodles
2 c. fresh grape tomatoes (whole)
2 c. fresh green beans
Caesar Italian salad dressing
Parmesan cheese

Boil water to cook noodles only for 8 to 10 minutes. Meanwhile, boil water in a small pot and then cook green beans only for a couple minutes, just until the green beans turn bright green. Drain and immediately rinse with cold water to stop the beans from cooking any longer. (Let the beans stand in a bowl of cold water until the noodles are done so that they'll be cold enough to add to the salad.) Wash and drain the grape tomatoes. (You can probably use cherry tomatoes if they're small enough.)

When noodles are done, immediately rinse with cold water. (Then do the same thing to the noodles; let them stand in a bowl of cold water, changing the water every minute until the noodles are cold enough to add to the salad. If you have extra time before serving the salad, refrigerate the noodles and green beans until just before serving.) Carefully toss the cold noodles, beans and tomatoes together with a bottle of Caesar dressing and some Parmesan cheese.