Lemon Basil Pasta Salad
1 pound bow tie pasta
1 pint cherry tomatoes, halved
1 shallot, diced
8 Basil leaves, cut into chiffonade, plus extra leaves for garnish
1 or 2 lemons, juiced
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
Cook the pasta in a large pot of salted water for about 8 to 10 minutes, until al dente. Drain the pasta under cold water to cool down. Place pasta in a large serving bowl and add the tomatoes, shallot, Basil, lemon juice, olive oil, salt, and pepper. Toss all together well and garnish with fresh Basil leaves.
During the summer months when tomatoes are in season you might want to substitute regular tomatoes for the cherry tomatoes. This salad has a wonderful fresh taste and makes a colorful side dish.