menu search

Heirloom Tomato Herb Pasta Salad



Whisk together oil, creme fraiche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Coarsely chop tomatoes and toss with shallot and dressing.
Marinate until ready to use, at least 10 minutes.
While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente.
Drain in a colander and immediately add to tomato mixture, tossing to combine.
Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.