Total time: 30 minutes | 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
Step 1Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.
Step 2In 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.
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.
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