Active Time

　　15 min

　　Total Time

　　45 min

　　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.

　　

Ingredients

Makes 6 to 8 servings

　　1/4 cup extra-virgin olive oil

　　1/3 cup crème fraîche

　　1 tablespoon white-wine vinegar

　　1 to 1 1/2 teaspoons sugar (optional)

　　2 pounds mixed heirloom tomatoes

　　2 tablespoons finely chopped shallot (from 1 medium)

　　1 pound fusilli or other short spiral pasta

　　3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon

　　

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.