Pasta Salad with Beans, Feta and Tomatoes
Cook the pasta in boiling salted water until al dente. Rinse the green beans and blanch in salted boiling water until al dente, about 5 to 6 minutes.
Rinse the bell peppers, halve, cut out seeds and ribs, and cut into strips. Rinse and halve the tomatoes. Rinse and shake dry the arugula.
Mix the vinegar with lemon juice, sugar, 1 to 2 tablespoons water and oil. Season with salt and pepper. Toss together pasta, vegetables and salad dressing. Toss in crumbled cheese and serve.