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Recipes of the Week
Recipe
of the Week 8-01-10
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Heirloom Tomato Herb
Pasta Salad
Yeild: 6-8 Servings
1/4 cup extra-virgin olive oil
1/3 cup crème fra&ircirc;che
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
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.
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.
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