Heirloom tomato bruschetta pasta salad

In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes.

Let the mixture sit for at least 30 minutes.

Bring a large saucepan of salted water to a boil.

Cook the fusilli according to package instructions

Drain the pasta in a colander and rinse with cold water.

Transfer the pasta to a large bowl

Use a slotted spoon to add the tomatoes to the pasta

Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons

Fold in the basil and remaining salt and pepper before serving