Boil pasta according to package directions. Drain when done and toss with a bit of olive oil so the pasta doesn't stick together. Cool to room temperature or refrigerate until cool.
Peel and devein shrimp. Marinate the shrimp in the olive oil and garlic for about 20 minutes. Cook shrimp on a hot grill for a minute or so, until pink on the bottom. Flip and grill the other side. Cool to room temperature.
Blanche green and yellow beans for only about 3-4 minutes, depending on the size. You want them to be a bit crunchy. Bathe in an ice bath to stop cooking.
Add cherries, beans, chives, pesto and the salt and pepper, to the pasta and toss well. Serve either room temperature or cold.
Great for a side salad or for a dinner salad.Do not overcook shrimp. To stop cooking process, rinse under cold water. Leftovers can be refrigerated for 3-4 days.Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.Do not freeze.