Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

In a large bowl, combine the cooked pasta, cherry tomatoes, and torn basil leaves. Pour the dressing over and toss gently.

Sprinkle Parmesan cheese on top and toss lightly to combine.

Chill in the refrigerator for about 30 minutes before serving.