Herbed Crab Pasta Salad in Vinaigrette

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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