Cook pasta as directed on package. While pasta cooks, dice tomatoes, mince garlic. Chop zucchini, cut pepper into thin strips.
Combine beans, tomatoes, vinegar, basil, pepper flakes and salt; set aside.
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add zucchini, peppers, garlic and cook for 4-5 minutes; stirring occasionally to avoid veggies from sticking to the pan.
Remove from heat and mix in the tomatoes, remaining olive oil, drained pasta, rosemary and feta cheese. Mix to coat evenly.