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8 ounces whole wheat pasta, cooked al dente and drained
6 ounces green and/or wax beans, trimmed and cut into 1 1/2-inch lengths, steamed until crisp-tender
One 15-ounce can white beans, drained and rinsed
1 large ripe tomato, cored and chopped
1/4 large red onion, thinly slivered
1/4 cup prepared pesto
3 tablespoons crumbled feta cheese
2 teaspoons red wine vinegar
Salt and freshly ground black pepper to taste
Combine all the ingredients in a salad bowl and toss well. Serve at room temperature or refrigerate for up to 2 days.