Here's one I whipped up a couple of weeks back as an appetizer:
Clive's Greek Pasta Salad
125 gms Lumache ( big shell pasta)
100 gms fresh navy beans ( any fresh beans will do - use canned if unavailable)
50 gms fresh baby cucumber, seeded and diced
50 gms red onion, diced
1 medium yellow bell pepper, roasted, skin removed, deseeded and cut into julienne
1 large tomato, deseeded and diced
50 gms Feta cheese
1 clove garlic, minced
100 ml ( about half a cup) extra virgin olive oil
a generous bunch of fresh herbs ( oregano, marjoram, parsley, thyme)
Sea salt
Black pepper.
If you find fresh beans, cook them in boiling water ( NO salt), with half the herbs,until tender. Drain and save the cooking liquid.
Cook the pasta shells until just al dente, using the cooking liquid (above) and more water if required. Add salt to the water.
Drain the shells and set aside.
Mix the cooked beans, cucumber, onion, yellow pepper, tomato, feta and garlic together. Add the olive oil, the chopped fresh herbs, salt and pepper. Mix gently together then leave to marinate for an hour.
Take spoonfuls of the vegetable/cheese mixture and fill the lumache (shells) with it.
Serve on a bed of baby lettuce.