Marshall Field's Lemon Pasta Salad

Submitted by Marz7215

"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: 2hrs 20mins
• Ingredients: 10
• Yields: 1 pasta bowl
• Serves: 8

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.

Reviews

[hibbsofep]

LOVE this recipe! I do not use any dried basil. That amount sounds overpowering. It is a deliciously light and refreshing summer salad. Great with chicken or seafood.

 

[WitchinKitch]

I worked at Marshall Field's for 3 years and ate this salad at least 3 times a week. This recipe is dead on! The only difference is minor. Instead of shredded parmesan the original is shaved.... but it doesn't affect the taste at all!