Lemon Pasta Salad

Lemon Pasta Salad
Our summer Pasta Shells are all dressed up and ready for their close up! This bright salad features blanched green peas, lightly sauteed zucchini, and fresh burrata all tied up with a honey lemon dressing that will give your taste buds something to talk about.

What You'll Need

For the pasta salad:

1 lb Hayden Flour Mills Pasta Shells

1/2 cup fresh or frozen shelled peas

2 small zucchini or summer squash, peeled and cut into ribbons

1/2 cup fresh parmesan, shredded

1/3 cup pine nuts

Handful of basil leaves, chopped

1 ball of fresh burrata

Pinch of salt

Freshly cracked pepper

Red pepper flakes

For the dressing:

1/4 cup olive oil

1/4 cup white wine vinegar

3 tablespoons fresh lemon juice

1/2 teaspoon honey (or more to taste)

Salt and pepper to taste


  1. Warm peas by blanching in boiling water for 3-5 minutes; drain and set aside.

  2. In a large skillet, saute zucchini ribbons with a splash of olive oil and a pinch of salt for a few minutes, just until tender and beginning to brown; set aside.

  3. Combine all dressing ingredients and whisk to emulsify; set aside.

  4. Cook pasta according to package directions.

  5. To assemble, combine pasta, peas, zucchini, parmesan, pine nuts, and basil. Toss with the salad dressing, add salt to taste, then plate in a large serving bowl. Top with burrata, a splash of olive oil, freshly cracked pepper and red pepper flakes.

Serves 4-6.

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