Niçoise salad with pasta

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot, chopped
• 1 medium Yukon Gold potato, cut into 1 cm cubes.
• 3/4 cup chopped green beans (ends removed)
• 220 g dry penne rigate pasta (ribbed feathers)
• 1 can (140g) tuna fillet, preferably in olive oil (drained)
• 1/4 cup thinly sliced ​​celery
• 1/4 cup Niçoise olives, pitted and chopped
• 2 anchovy fillets, finely chopped
• 2 medium tomatoes, cut into pieces

Preparation:

1. Bring a large pot of salted water to a boil. In a large bowl, combine the olive oil, vinegar, shallot, 1/2 teaspoon salt, and a pinch of freshly ground black pepper.
2. Cook the potatoes in boiling water until tender, about 8 minutes. Using a slotted spoon, transfer the potatoes to a colander and rinse with cold water to stop the cooking. Add the potatoes to the bowl with the dressing.
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 with cold water to stop the cooking. Add them to the same bowl.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to a bowl.
5. Add the tuna, celery, olives, anchovies, and tomatoes to the bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.