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Culinary SOS: Easy pasta salad has lemony zing

By Los Angeles Times
McClatchy Newspapers
Wolfe's Market, in Claremont Village, Calif., features this dish of shell pasta salad with lemon zest.
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, OntarioDear 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 ZestMakes 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 oilCOOK 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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