1. Heat oil in a large skillet on high, add the onion, fry while stirring for two minutes; add the pepper and garlic, and fry two minutes more.
2. Add the green beans, ham, and pasta, and cook another minute.
3. Finish with the herbs and cherry tomatoes; verify the seasoning.
4. Divide into 2 servings and put into microwave safe containers for reheating at lunchtime.

*Chef's tip: For a cold salad, refrigerate. When chilled, add 15 mL (1 tbsp.) of balsamic or any other vinegar you choose and stir well.

This recipe is courtesy of Tablée des chefs.