Summer Cooking by the Chicago Tribune
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Marshall Field’s Lemon Pasta Salad
1 pound rotini
grated zest of 2 lemons
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon each, or to taste: salt, freshly ground pepper
3 tomatoes, cored, chopped
1 bunch fresh basil leaves, chopped
1 cup shredded Parmesan cheese
1/4 cup dried basil, optional
Cook pasta according to package directions. Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl; set aside. Drain pasta; transfer to large bowl. Pour lemon-oil mixture over warm pasta. Toss; cover. Refrigerate 1 hour. Stir in the tomatoes, fresh basil, cheese and dried basil. Cover; refrigerate 1 hour. Toss lightly before serving.
Recipe reprinted with permission from Summer Cooking by the Chicago Tribune staff, Agate Surrey, 2015.