Bring a large pot of salted water to a boil.
Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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