Lemon Basil Pasta Salad Print Email

1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
20 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Fresh basil leaves, for garnish

Bring a pot of water to a boil, salt, and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt and pepper to taste. Toss well and garnish with fresh basil leaves. - serves 6 to 8 - Adapted from Dan Smith and Steve McDonagh