Bring a large pot of salted water to a boil. Add the orecchiette and garlic cloves and cook until the pasta is al dente, about 9 to 11 minutes. Add the green beans during the last 7 minutes of cooking. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing.
Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine.
TIP: You can substitute asparagus, broccoli or even spinach for green beans if desired.