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Heirloom Tomato Herb Pasta Salad

['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']

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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