This week’s Culinary SOS: Wolfe’s Market’s pasta salad recipe

Wolfe's Market's pasta salad.
(Anne Cusack / Los Angeles Times)

This week’s Culinary SOS request comes from Meg Hassenpflug in Ontario:

“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.”

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.

Thanks, Meg! You can find the recipe below.

See more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, email me at I’ll do my best to track it down.



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


Total time: 30 minutes

Servings: 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

1. Cook the shell pasta to al dente according to the manufacturer’s directions, then rinse under cold running water to cool completely.

2. 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.

Each cup: 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.