Name: Wolfe's Market's shell pasta salad with lemon zest Recipe
Total time: 30 min
Yield: Makes 5 quarts
Ingredients: 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

Print RecipePrint Recipe

By Noelle Carter

Nov. 3, 2012

Dear SOS: Wolfe’s Market in Claremont Village 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.

Read More Read Less

1 pound shell pasta

Zest of 2 lemons

1 ½ cups petite peas

3 zucchini, cut into matchsticks

1 pint cherry tomatoes

½ bunch (⅓ 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 to al dente according to the manufacturer’s directions, then rinse under cold running water to cool completely.

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.

Adapted from Wolfe’s Market in Claremont.