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Quick and Easy, Salads, Vegetarian

Wolfe's Market's shell pasta salad with lemon zest

Wolfe's Market's shell pasta salad with lemon zest
Anne Cusack / Los Angeles Times

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 ... Read more

Total time: 30 minutes | Makes 5 quarts
  • 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.

Note: Adapted from Wolfe's Market in Claremont.

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