lemon basil pasta salad

A very simple, clean taste-- just what I was wanting after cereal for breakfast and lunch (and a few apple slices and peanuts and raisins throughout the day). Recipe from www.seriouseats.com

From 05/05/2010 (by Eye-Fi)

1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
20 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Fresh basil leaves, for garnish

Directions

1. Boil pasta until al dente. Drain the pasta and rinse under cold water to cool down.

2. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt and pepper to taste. Toss well and garnish with fresh basil leaves.