Summer salad with tuna and pasta

Ingredients:

• 220 g dry farfalle pasta (bow ties)
• 1 can (140g) white tuna, preferably in olive oil, drained
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot, chopped
• 1 cup chopped green beans (trim ends)
• 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, cut into pieces

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 freshly ground 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 run them under cold running water to stop the cooking. Add the beans to the bowl with the dressing.
4. Add the pasta to boiling water and cook according to package directions. Drain and cool the pasta under cold water; add to a bowl.
5. Add the tuna, basil, carrots, celery, chives, and tomatoes to the bowl and toss. Season with salt and pepper to taste. This salad is best served immediately.