1 lb rotini pasta
Zest of 2-3 lemons
⅔ cup olive oil
½ cup fresh lemon juice
1 tsp salt
1 tsp freshly ground black pepper
3-4 Roma tomatoes, seeded and chopped
1 cucumber, chopped
1 sweet bell pepper (not green), chopped
1 cup shredded carrots
1 cup fresh basil leaves, chopped
1 cup shaved Parmesan cheese
Cook pasta according to directions.
Combine the lemon zest, olive oil, lemon juice, salt, and pepper in a bowl and set aside.
Drain pasta and transfer to a large bowl. Pour the lemon-oil mixture over the warm pasta and toss to coat.
Cover and refrigerate for at least 1 hour.
Add the tomatoes, cucumbers, peppers, carrots, basil, and Parmesan and stir gently and thoroughly to combine.
Cover and refrigerate for an additional hour before serving.