Herbed Crab Pasta Salad in Vinaigrette
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 8 ounces dried orecchiette
- 1 cup jumbo lump crab meat, picked over to remove shells
- 1/2 cup thinly sliced celery
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 2 medium vine-ripe tomatoes, chopped
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