1Cook pasta as directed on package, adding green and yellow beans for last 5 minutes of cooking time; drain. Rinse with cold water to cool; drain well.
2In large bowl, mix pasta, beans and tomatoes.
3In small bowl, beat oil, vinegar and salt with wire whisk until well blended; stir into pasta mixture. Stir in 1/2 cup of the cheese. Cover; refrigerate at least 1 hour to blend flavors.
4Just before serving, stir salad; top with remaining 1/4 cup cheese and sprinkle with pepper.