Pasta salad with crab and greens in vinaigrette dressing

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 small shallot, chopped
• 200 gr. dry orecchiette pasta
• 1 cup lump crab meat, sorted to remove shell fragments
• 0.5 cups thinly sliced ​​celery
• 3 tablespoons chopped fresh basil
• 3 tbsp chopped fresh chives
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 2 medium tomatoes, diced

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. In a large bowl, combine olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool, then add it to the bowl with the dressing.
4. Add the crab, celery, basil, chives, parsley, tarragon, and tomatoes to a bowl and toss to combine. Season with salt and pepper to taste. The pasta salad is best served immediately.