Summer salad with pasta, shrimp and green beans

Ingredients:

• 220 g medium shrimp, peeled and deveined
• 2 tablespoons white wine vinegar
• 1 small shallot, chopped
• 1/3 tbsp. + 1 tbsp. l. olive oil
• 1 cup trimmed and diced green beans
• 220 g of campanelle pasta (bells) or other tubular pasta
• 1/4 cup chopped fresh chives
• 2 medium tomatoes, chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine vinegar, shallots, 1/3 cup olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
3. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Add the shrimp, 1/4 teaspoon salt, and a pinch of black pepper and cook, stirring, until cooked through, about 3 minutes. Transfer to a plate.
4. Cook the green beans in boiling water until crisp-tender, 3-4 minutes. Drain the beans with a slotted spoon in a colander and place under cold running water to stop cooking. Add the beans to the bowl with the dressing.
5. Place the pasta in boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in a bowl with the dressing and beans.
6. Add the shrimp, onion, and tomatoes to the bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.