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

Time 30 minutes
Yields Makes 5 quarts
Wolfe’s Market’s shell pasta salad with lemon zest
(Anne Cusack / Los Angeles Times)
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.

Adapted from Wolfe’s Market in Claremont.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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