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.
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