4 small yellow zucchini (about 1 lb.)
4 small green zucchini (about 1 lb.)
1 cup pasta shells
1 Meyer lemon (zest and juice)
1 Tbsp. and 2 tsp. Sea Star™ sea salt
1/4 Cup extra virgin olive oil
1/4 Cup vegetable oil
4 Tbsp. fresh dill (lightly chopped)
2 shallots (finely chopped)
Fresh white peppercorns, to taste

To Prepare:
Cook pasta in boiling water with 1 Tbsp. Sea Star™ sea salt and 1 Tbsp. good extra virgin olive oil until just tender, strain, do not rinse.

Mix together lemon juice, zest, shallots, Sea Star™ sea salt and oils to make a delicate vinaigrette. Pour at once over the warm pasta in a bowl and toss. Chill.

Julienne the zucchini by hand with a knife, or with a mandolin slicer. Be careful to use the colorful skins. Toss with the cooled pasta/vinaigrette mixture.

To Finish:
Save some nice dill tops for garnish, then roughly cut through the remaining dill and toss with salad.