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Culinary SOS: Easy pasta salad has lemony zing

By Los Angeles Times

LOS ANGELES -- Dear SOS: Wolfe's Market in Claremont Village, Calif., 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.

Wolfe's Market's Shell Pasta Salad with Lemon Zest

Makes 5 quarts. Total time: 30 minutes. Adapted from Wolfe's Market, Claremont, Calif.

     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

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.


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