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.