Summer pasta salad with tuna and greens

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot, chopped
• 1 cup green beans, chopped (ends removed)
• 220 g of farfalle pasta (bow ties)
• 1 can (140g) albacore tuna chunks, preferably in olive oil, patted dry
• 0.5 cup torn fresh basil leaves
• 0.5 cup grated carrots
• 1/4 cup thinly sliced ​​celery
• 1/4 cup thinly sliced ​​fresh chives
• 2 medium tomatoes, chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of black pepper.
3. Cook the green beans in boiling water until crisp-tender, 3-4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water to stop the cooking. Transfer to a bowl with the dressing.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water until completely cool; add to a bowl.
5. Add the tuna, basil, carrots, celery, green onions, and tomatoes to a bowl and toss. Season with salt and pepper to taste. This pasta salad is best served immediately.