Cook the spiral noodles in 3 1/2 liters of boiling salted water according to the instructions on the packet until they are al dente. In the meantime, wash the tomatoes and cut them into small cubes, removing the stalks. Wash the basil and shake dry, pluck the leaves and chop finely. Rinse the pasta in cold water and drain well.
Mix the egg yolks with the mustard and lemon juice well. Beat the oil, first drop by drop, then in a thin stream under the egg yolks, stirring constantly. Mix in the sour cream. Season the mayonnaise with salt and pepper.
Mix the pasta with the tomatoes and basil. Fold in the mayonnaise and season the salad a little if necessary.
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