Spontaneity is the key to this pasta salad; it's not something you can make ahead and chill. The main ingredients can be harvested from a backyard plot or balcony pot, or simply be a reward for your produce-shopping prowess at the farmers market.
Recipe information
Total Time
45 min
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Whisk together oil, crème fraîche, 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.
Step 2
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.
Recipe notes
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