Preheat oven to 300 degrees F.
Toss together cherry tomatoes with olive oil, salt, pepper, garlic, and thyme. Spread on a baking sheet and bake for 30-40 minutes or until the tomatoes are softened, stirring the tomatoes halfway through the cooking process.
Meanwhile, bring a large pot of water to a boil. Season the water with salt and add the fusilli pasta. Cook the pasta according to the box's instructions. Drain the pasta, rinse under cold water and drain. Toss with 1 teaspoon oil.
Prepare the leeks. Cut the green stalks off and discard. Slice the white stems in half lengthwise and wash in between the layers. Thinly slice the leeks. Heat 1 tablespoon oil in a saute pan over medium heat. Add the leeks and saute until browned and caramelized. If the pan becomes too dry, reduce the heat and add 1-2 tablespoon of water. Remove from heat.
In the same pan, add the halloumi and fry on both sides until golden brown. Remove from heat and cut into bite-size chunks.
Drain the tomatoes, reserving the oil. Whisk together the remaining oil with red wine vinegar, juice of ½ lemon, sugar, salt, and pepper. Toss together the cooked fusilli with the caramelized leeks, halloumi, cherry tomato confit, oil dressing, fresh herbs, and pistachios. Adjust seasoning with salt and pepper. Serve warm, at room temperature or cold.