Wolfe's Market, in Claremont Village, Calif., features this dish of shell pasta salad with lemon zest.
Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing.
1 pint cherry tomatoes
1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped
8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 to 4 tablespoons best-quality olive oil
COOK the shell pasta al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.
COMBINE in a large bowl the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan.
DRIZZLE olive oil over to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.
Nutrition information: Per cup: 170 calories, 4 grams protein, 20 grams carbohydrates, 2 grams fiber, 6 grams fat, 3 grams saturated fat, 9 milligrams cholesterol, 2 grams sugar, 93 milligrams sodium.
LOS ANGELES -- Dear SOS: Wolfe's Market in Claremont Village, Calif., is a boutique grocery store, wine shop and meat counter, and it also has a remarkable ready-to-eat deli. We are addicted to the lemon pasta salad that includes zucchini, basil, peas and grape tomatoes among other things. -- Meg Hassenpflug, Ontario
Dear Meg: Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing. The pasta salad comes together in minutes, the flavors rounded out with fresh chopped basil and rich Parmigiano-Reggiano. Wolfe's Market was happy to share its recipe, which we've adapted below.
Wolfe's Market's Shell Pasta Salad with Lemon Zest
Makes 5 quarts. Total time: 30 minutes. Adapted from Wolfe's Market, Claremont, Calif.
1 pound shell pasta
Zest of 2 lemons
1 1/2 cups petite peas
3 zucchini, cut into matchsticks
1 pint cherry tomatoes
1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped
8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 to 4 tablespoons best-quality olive oil
COOK the shell pasta al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.
COMBINE in a large bowl the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan.
DRIZZLE olive oil over to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.
Nutrition information: Per cup: 170 calories, 4 grams protein, 20 grams carbohydrates, 2 grams fiber, 6 grams fat, 3 grams saturated fat, 9 milligrams cholesterol, 2 grams sugar, 93 milligrams sodium.
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