Pasta Salad With Slow Roasted Tomatoes And Basil Recipe

Ingredients

Coarse salt and ground pepper

1 pound gemelli or other short pasta

10 Slow-Roasted Tomatoes halves, roughly chopped

1/2 cup extra-virgin olive oil

1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice

2 ounces Parmesan, grated (1/2 cup), plus more for serving

1/2 cup fresh basil leaves, roughly chopped

Preparation

In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.