Marshall Field's Lemon Pasta Salad

From Chicago Tribune Good Eating section. This summery salad is packed with basil. And yes, it is 1/4 cup dried basil! Wow now that is a lot!

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 1 pasta bowl

Ingredients

• 1  lb rotini pasta
• 2  lemons, zest of, grated
• 1⁄2 cup olive oil
• 1⁄3 cup fresh lemon juice
• 1  teaspoon salt
• 1  teaspoon ground pepper
• 3  tomatoes, cored and chopped
• 1  bunch fresh basil leaf, chopped
• 1  cup  shredded parmesan cheese
• 1⁄4 cup dried basil (optional)

Directions

1. Cook pasta according to package directions.
2. Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
3. Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
4. Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.