Marshall Field’s Lemon Pasta Salad

Ingredients:
1 lb. Rotini pasta
2 lemons, grated zest
1⁄2 c. olive oil
1⁄3 c. lemon juice
1 t. salt
1 t. pepper
3 tomatoes, cored and chopped
1 bunch fresh basil, chopped
1 c. shredded Parmesan cheese
1⁄4 c. dried basil (optional)

Directions:
Cook pasta. Combine lemon zest, olive oil, lemon juice, salt and pepper. Set aside.

Drain pasta and transfer to a large bowl. Pour lemon oil mix over warm pasta. Toss, cover and refrigerate for at least one hour.

Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.
Serves 8.

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