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
Total time: 30 minutes
Servings: Makes 5 quarts
Note: Adapted from Wolfe's Market in Claremont.
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
1. Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.
2. In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.
Each cup: 170 calories; 4 grams protein; 20 grams carbohydrates; 2 grams fiber; 6 grams fat; 3 grams saturated fat; 9 mg cholesterol; 2 grams sugar; 93 mg sodium.