Preparation - Easy
Serves 4

2 cups, more to taste, fresh, young and tender green beans, cooked
1 cup sun dried tomatoes, cut into thin strips (see preparation method)
1/3 cup Spanish onion, thinly sliced
2 tsp fresh oregano, coarsely chopped or 1/2 tsp dried oregano or thyme
4 - 5 Tbl. Extra virgin olive oil
2 T red wine vinegar
1T balsamic vinegar
Salt and freshly ground black pepper
Pecorino cheese, shaved
1/2 lb farfalle pasta (1/2 package)

Prepare the dressing of olive oil, two vinegars, oregano, salt and pepper

Wash green beans. Place in a saucepan and just cover with water. Bring to a boil. ( or steam.) Turn down heat. Simmer till cooked to desired doneness. Drain well.

Cook pasta. Drain. Place in bowl

Add olive oil dressing. Toss well

Add remaining ingredients. Toss and serve.

Alternatively, place in a tightly covered container and refrigerate.