25+ Fresh and Flavorful Summer Dinner Pasta Recipes You’ll Love

When the summer heat sets in, dinner calls for something that’s both satisfying and refreshing.

Enter pasta: the ultimate canvas for fresh, seasonal ingredients.

Whether you’re tossing it with ripe cherry tomatoes, grilling zucchini and corn, or swirling in pesto and lemony shrimp, pasta can be as light or indulgent as you like.

This collection of 25+ summer dinner pasta recipes is packed with vibrant, flavorful meals that are easy to prepare and perfect for warm-weather dining.

From chilled pasta salads for your next picnic to skillet meals you can whip up in under 30 minutes, you’ll find inspiration for every summer craving.

We’ve included vegetarian options, seafood dishes, and creamy comfort food with a seasonal twist.

So whether you’re cooking for the family or planning a breezy outdoor dinner with friends, these recipes are sure to keep your summer menu fresh, colorful, and satisfying.

25+ Fresh and Flavorful Summer Dinner Pasta Recipes You’ll Love

With over 25+ fresh and flavorful summer pasta dinners to choose from, you’ll never run out of ideas when the sun is shining and the produce is peak-perfect.

These recipes celebrate the very best of summer—juicy tomatoes, crisp greens, vibrant herbs, and sweet corn—all paired beautifully with pasta to make meals that feel both effortless and indulgent.

Whether you’re serving up a casual weeknight dish or hosting a backyard gathering, there’s something here for every appetite and occasion.

Lemon Basil Chicken Pasta

This pasta dish is a summer staple thanks to its vibrant lemony flavor, fresh basil, and tender grilled chicken.

It’s bright, tangy, and comes together in under 30 minutes, making it perfect for busy weeknights or casual outdoor dining. The balance of citrus and herbs makes it light enough for a hot day, while still being hearty enough to satisfy.

Ingredients:

• 8 oz penne or fusilli pasta
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• ⅓ cup chopped fresh basil
• Optional: red pepper flakes for heat

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Season chicken with salt and pepper. Grill or pan-sear in olive oil over medium heat until cooked through. Let rest, then slice thinly.
3. In the same pan, add garlic and cook for 1 minute. Stir in lemon zest, juice, and a splash of pasta water.
4. Add cooked pasta, sliced chicken, cherry tomatoes, and Parmesan. Toss until everything is coated and warmed through.
5. Stir in fresh basil just before serving. Add red pepper flakes if desired.

This pasta is a fantastic way to highlight summer produce and herbs.

The lemon and basil pair beautifully with the richness of Parmesan and grilled chicken. Serve it warm or at room temperature for a versatile dinner that brings a fresh, zesty spin to your table.

Roasted Veggie Orzo with Feta

This colorful orzo pasta bowl is packed with roasted summer vegetables and finished with a tangy lemon vinaigrette and crumbled feta cheese.

It’s a Mediterranean-inspired dinner that’s both light and satisfying, and it works great as a make-ahead option for warm-weather gatherings or weeknight meals.

Ingredients:

• 1 cup orzo pasta
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

For the vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of ½ lemon
• 1 clove garlic, minced
• Salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly charred.
2. Meanwhile, cook orzo according to package instructions. Drain and rinse with cool water.
3. Whisk together vinaigrette ingredients in a small bowl.
4. In a large bowl, combine orzo, roasted vegetables, feta, and parsley. Drizzle with vinaigrette and toss to combine.

This recipe is a delicious way to showcase roasted summer vegetables in a pasta that’s anything but heavy.

The orzo offers a unique texture and the lemon vinaigrette ties everything together with a punch of brightness. Serve warm or chilled—it’s great either way.

Shrimp and Corn Pasta with Garlic Butter Sauce

Combining sweet corn, juicy shrimp, and a rich garlic butter sauce, this pasta is summer comfort food at its best.

It highlights two of summer’s greatest ingredients and balances decadence with freshness for a crowd-pleasing dish that feels gourmet without being fussy.

Ingredients:

• 8 oz linguine or spaghetti
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 ears fresh corn, kernels sliced off
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper
• ¼ cup chopped chives or green onions

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink, about 2–3 minutes per side. Remove and set aside.
3. In the same skillet, melt butter and add garlic. Cook for 1 minute, then stir in corn kernels and cook for 3–4 minutes until just tender.
4. Add cooked pasta, shrimp, lemon juice, and reserved pasta water to the skillet. Toss to coat everything in the butter sauce.
5. Finish with chopped chives or green onions before serving.

This dish brings the best of summer straight to your plate.

The sweet corn and buttery shrimp create a luxurious yet breezy combination that tastes like sunshine. Whether served at an al fresco dinner or a cozy indoor meal, it’s sure to impress with minimal effort.

Pesto Caprese Pasta Salad

This vibrant pasta salad is a nod to the classic Caprese salad, with a twist—pasta and a fragrant basil pesto sauce. It’s a perfect side dish for summer BBQs or a quick, refreshing main course.

The combination of fresh tomatoes, mozzarella, and pesto makes it a crowd-pleaser and an ideal make-ahead dish.

Ingredients:

• 8 oz farfalle or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• ½ cup homemade or store-bought basil pesto
• Salt and pepper to taste
• ¼ cup toasted pine nuts (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine cooled pasta, cherry tomatoes, and mozzarella balls.
3. Add pesto and toss to coat evenly. Season with salt and pepper.
4. Top with toasted pine nuts and fresh basil leaves just before serving.

This easy-to-make pasta salad is a perfect dish for summer get-togethers.

The freshness of the mozzarella and tomatoes is enhanced by the rich, aromatic pesto, while the pasta adds just the right amount of heartiness. The pine nuts add a delightful crunch, but they’re optional if you prefer a simpler version.

Grilled Veggie Fettuccine with Balsamic Glaze

For a hearty yet light summer pasta, this grilled vegetable fettuccine is a standout.

The smoky flavors from the grilled vegetables blend beautifully with the silky fettuccine and sweet balsamic glaze, creating a dish that’s both satisfying and full of complex flavors. It’s an easy-to-make, visually stunning dish that works wonderfully as a main course or side.

Ingredients:

• 8 oz fettuccine pasta
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper
• ¼ cup balsamic vinegar
• 1 tbsp honey
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. Preheat the grill to medium-high heat. Toss the vegetables with olive oil, salt, and pepper. Grill for 4-5 minutes per side until tender and lightly charred.
3. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for 5-7 minutes until thickened to a glaze consistency.
4. Toss the cooked pasta with the grilled vegetables, drizzle with balsamic glaze, and garnish with fresh parsley.

The grilled vegetables bring smoky depth to this dish, while the balsamic glaze adds a sweet tang that perfectly complements the pasta.

This is a great option for a meatless meal or as a side to grilled meats, and it’s packed with the vibrant flavors of summer.

Summer Corn and Tomato Linguine

Sweet summer corn, ripe tomatoes, and tender linguine come together in this light, satisfying pasta dish.

The corn adds a subtle sweetness, while the burst of juicy tomatoes brings a refreshing balance to the garlic and olive oil-based sauce. Perfect for a quick dinner on a hot evening.

Ingredients:

• 8 oz linguine
• 2 ears corn, kernels removed
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Cook the linguine according to package directions. Drain and set aside, reserving ½ cup pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook for 1 minute.
3. Stir in corn kernels and tomatoes, cooking for 4-5 minutes until the vegetables begin to soften.
4. Add cooked linguine to the skillet along with reserved pasta water. Toss everything together to coat in the garlic-infused oil.
5. Season with salt and pepper, then garnish with fresh basil and Parmesan before serving.

This dish is a true celebration of summer’s bounty.

The sweet corn and juicy tomatoes, combined with the aromatic garlic oil, make for a simple yet flavorful meal that’s light enough for a warm evening. It’s a great dish for both vegetarians and seafood lovers, especially if you want to add grilled shrimp or chicken for extra protein.

Spaghetti Aglio e Olio with Roasted Cherry Tomatoes

This simple yet flavorful pasta is the perfect combination of garlic, olive oil, and heat, with the addition of sweet roasted cherry tomatoes for a burst of summer flavor.

It’s quick to prepare and can be made in less than 30 minutes, making it an excellent choice for a light weeknight dinner.

Ingredients:

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 6 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped
• Freshly grated Parmesan for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Spread halved cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20–25 minutes until soft and caramelized.
2. While tomatoes are roasting, cook spaghetti according to package instructions. Drain, reserving 1 cup of pasta water.
3. In a large skillet, heat remaining olive oil over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes.
4. Add roasted tomatoes to the skillet and toss to combine. Add cooked pasta and a splash of reserved pasta water. Toss until well coated.
5. Season with salt and pepper and garnish with fresh parsley and grated Parmesan before serving.

This dish showcases the simple yet irresistible flavors of garlic and olive oil.

The roasted cherry tomatoes add a sweet contrast to the savory richness of the garlic, and the red pepper flakes give it a slight kick. It’s a light, satisfying option that works beautifully on a warm summer evening.

Grilled Chicken and Arugula Pasta with Lemon Vinaigrette

A perfect balance of flavors, this pasta combines grilled chicken, peppery arugula, and a zesty lemon vinaigrette. It’s a fresh, light dish ideal for a summer dinner.

The lemon adds a refreshing citrusy bite, while the arugula gives it a sharp, peppery finish, making each bite exciting.

Ingredients:

• 8 oz fusilli or rotini pasta
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups arugula
• ¼ cup grated Parmesan cheese
• ½ cup lemon vinaigrette (recipe below)

For the lemon vinaigrette:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Season the chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side, until fully cooked. Let rest for a few minutes, then slice thinly.
3. In a small bowl, whisk together the ingredients for the lemon vinaigrette.
4. Toss the cooked pasta with arugula, grilled chicken, and grated Parmesan. Drizzle with the lemon vinaigrette and toss to combine.
5. Serve immediately, garnished with extra Parmesan if desired.

This dish is perfect for summer because it’s light yet full of bold flavors.

The grilled chicken brings protein, while the arugula and lemon vinaigrette keep things fresh and bright. It’s a refreshing, satisfying meal that’s easy to prepare and perfect for a warm evening.

Creamy Avocado and Lime Pasta

This creamy avocado pasta combines the smoothness of ripe avocado with the tang of lime and a creamy dressing to create a refreshing, indulgent dish that’s perfect for summer.

It’s a unique take on traditional creamy pasta dishes, offering a lighter, healthier option without compromising on flavor.

Ingredients:

• 8 oz spaghetti or linguine
• 2 ripe avocados, peeled and pitted
• 1 lime, juiced
• 2 tbsp olive oil
• 2 cloves garlic
• ½ cup Greek yogurt (or sour cream)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Fresh cilantro or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a blender or food processor, combine avocados, lime juice, olive oil, garlic, Greek yogurt, salt, and pepper. Blend until smooth. Add reserved pasta water a little at a time to reach the desired creamy consistency.
3. Toss the cooked pasta with the creamy avocado sauce until fully coated.
4. Add cherry tomatoes and gently stir to incorporate.
5. Garnish with fresh cilantro or parsley and serve immediately.

This avocado pasta is an incredibly creamy yet refreshing twist on the usual pasta dishes, with the richness of the avocado balanced perfectly by the citrusy zing of lime.

It’s a refreshing and satisfying meal that’s also light enough to enjoy on a hot summer night.

Zucchini Noodles with Pesto and Shrimp

For a low-carb, refreshing summer pasta, this zucchini noodle dish with pesto and shrimp offers a satisfying alternative to traditional pasta.

The combination of fresh zucchini noodles and a vibrant homemade pesto gives it an herbaceous kick, while shrimp add a touch of sweetness and protein. It’s a light, flavorful meal perfect for warm evenings.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• ¼ cup extra virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2–3 minutes per side until pink and cooked through. Set aside.
2. In a blender or food processor, combine basil, pine nuts, garlic, Parmesan, olive oil, and lemon juice. Pulse until smooth, adding a bit more olive oil if needed for consistency.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add zucchini noodles and sauté for 2-3 minutes until just tender, but still crisp.
4. Toss the zucchini noodles with the pesto sauce, then top with the cooked shrimp. Serve immediately, garnished with extra Parmesan if desired.

This dish is an excellent option for those looking to enjoy pasta in a lighter form.

The zucchini noodles are a refreshing base that pairs beautifully with the rich, nutty pesto and succulent shrimp. The lemon adds a fresh, citrusy note to the pesto, making it an ideal meal for warm days.

Sun-Dried Tomato and Spinach Fettuccine

This flavorful pasta combines the richness of sun-dried tomatoes with the earthiness of spinach and the creaminess of a light garlic cream sauce.

It’s a perfect dish for a casual dinner but also elegant enough for guests, offering a harmonious blend of flavors and textures that work beautifully together.

Ingredients:

• 8 oz fettuccine
• ½ cup sun-dried tomatoes in oil, chopped
• 2 cups fresh spinach
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the fettuccine according to package instructions. Drain, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Pour in the heavy cream and Parmesan, stirring until the sauce thickens slightly. Add the cooked fettuccine to the skillet, tossing to coat. If needed, add reserved pasta water to achieve the desired sauce consistency.
5. Season with salt and pepper, then garnish with fresh basil before serving.

This pasta dish offers a rich, creamy sauce that balances the sweet and tangy sun-dried tomatoes with the freshness of spinach.

The Parmesan adds a lovely depth of flavor, making this a comforting yet light dish for a summer evening.

Grilled Peach and Burrata Pasta

For a fresh and summery twist, this grilled peach and burrata pasta is a perfect balance of sweet, creamy, and savory. Grilled peaches add a smoky sweetness, while the burrata cheese gives the dish a rich, creamy texture.

This dish is light, colorful, and perfect for a summer dinner, blending seasonal fruits with fresh pasta.

Ingredients:

• 8 oz pappardelle or tagliatelle
• 2 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ball burrata cheese
• 2 tbsp honey
• 1 tbsp fresh basil, chopped
• ½ cup toasted almonds (optional)

Instructions:

1. Preheat the grill to medium-high heat. Brush peach halves with 1 tbsp olive oil and season with salt and pepper. Grill for 4–5 minutes per side until grill marks appear and the peaches are soft.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a small bowl, combine the honey with the remaining 1 tbsp olive oil and a pinch of salt.
4. Slice the grilled peaches and toss them with the cooked pasta.
5. Gently tear the burrata into pieces and place it on top of the pasta, drizzling with the honey-oil mixture.
6. Garnish with fresh basil and toasted almonds, if using. Serve immediately.

This dish is a unique combination of sweet and savory, with the grilled peaches adding a smoky sweetness that contrasts beautifully with the creamy burrata and the savory pasta.

It’s a visually stunning dish that celebrates the flavors of summer, perfect for a light but indulgent dinner.

Lemon Shrimp and Asparagus Pasta

This bright and zesty pasta combines succulent shrimp with tender asparagus and a tangy lemon sauce, making it a fresh, light dish ideal for a summer evening.

The combination of shrimp, lemon, and asparagus offers a refreshing yet flavorful bite that pairs perfectly with the simplicity of pasta.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup chicken broth or white wine
• Salt and pepper to taste
• Fresh parsley, chopped
• Grated Parmesan for serving (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining olive oil. Add garlic and asparagus, cooking for 4-5 minutes until the asparagus is tender but still crisp.
4. Add the chicken broth (or wine) and lemon juice, scraping up any browned bits from the skillet. Let the sauce simmer for 2 minutes.
5. Toss the cooked pasta with the asparagus mixture and reserved pasta water. Add the shrimp back in, tossing everything together.
6. Season with salt, pepper, and lemon zest. Garnish with fresh parsley and grated Parmesan before serving.

This dish offers a perfect combination of fresh, light ingredients that are brightened by the tangy lemon and balanced with the savory shrimp.

It’s an easy-to-make, satisfying meal for a warm summer evening.

Cucumber and Feta Orzo Salad

This light, refreshing pasta salad is perfect for hot summer days.

The cool cucumber, creamy feta, and fresh herbs create a vibrant contrast with the hearty orzo pasta. It’s a great side dish for BBQs or a light main course when you’re craving something cooling and satisfying.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooked orzo, cucumber, tomatoes, feta, red onion, mint, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
4. Drizzle the dressing over the orzo salad and toss to combine. Adjust seasoning if needed.
5. Chill for at least 30 minutes before serving, allowing the flavors to meld.

This orzo salad is a wonderfully refreshing way to enjoy pasta in the summer. The cucumbers add a cool crunch, while the feta brings creaminess and tang.

The fresh herbs and lemon dressing tie everything together for a vibrant, delicious dish.

Roasted Garlic and Broccoli Pasta

This easy-to-make, vegetable-packed pasta is full of rich, roasted garlic flavor and the satisfying crunch of broccoli. It’s a simple yet hearty dish, perfect for a casual dinner.

The combination of garlic, Parmesan, and roasted broccoli creates a savory, comforting meal that still feels light and fresh.

Ingredients:

• 8 oz penne or rigatoni pasta
• 1 large head broccoli, cut into florets
• 6 cloves garlic, peeled
• 3 tbsp olive oil
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• Zest and juice of ½ lemon
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss broccoli florets and garlic cloves with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until the broccoli is tender and slightly caramelized, stirring halfway through.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the roasted garlic (smashed) and roasted broccoli, and cook for 2-3 minutes to heat through.
4. Add the cooked pasta and a splash of reserved pasta water to the skillet. Toss to combine and coat with the garlic and broccoli mixture.
5. Stir in grated Parmesan cheese and lemon zest. Add lemon juice and adjust seasoning with salt, pepper, and red pepper flakes if desired.

This dish offers a savory and comforting experience with the rich roasted garlic and tender broccoli complementing the pasta perfectly.

The addition of Parmesan and a touch of lemon brings brightness to an otherwise earthy dish, making it a wonderful choice for a simple, flavorful summer meal.

Mediterranean Pasta with Olives and Feta

This Mediterranean-inspired pasta is a flavorful combination of briny olives, creamy feta cheese, and fresh vegetables.

The bright flavors of cherry tomatoes and cucumber add a burst of summer freshness, while the tangy olives and feta bring richness and depth. It’s an easy-to-make, satisfying dish that’s perfect for warm evenings.

Ingredients:

• 8 oz penne or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside to cool slightly.
2. In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, olives, and feta.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Drizzle the dressing over the pasta and toss to combine. Garnish with fresh parsley before serving.

This dish brings the vibrant flavors of the Mediterranean right to your table.

The briny olives and creamy feta perfectly complement the fresh veggies, while the pasta provides a hearty base for this refreshing, easy-to-make meal.

Pappardelle with Lemon Garlic Shrimp and Arugula

This fresh and light pasta dish combines tender pappardelle with succulent shrimp, a zesty lemon-garlic sauce, and peppery arugula.

The lemon and garlic create a bright, aromatic sauce that perfectly complements the sweetness of the shrimp, while the arugula adds a nice peppery bite.

Ingredients:

• 8 oz pappardelle pasta
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ tsp red pepper flakes (optional)
• 2 cups fresh arugula
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pappardelle according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and fully cooked.
4. Add lemon juice, zest, and red pepper flakes (if using) to the skillet, stirring to combine. Toss in the cooked pasta and arugula, adding reserved pasta water if needed to create a light sauce.
5. Season with salt and pepper, then garnish with fresh parsley before serving.

This dish is perfect for summer with its light and fresh flavors.

The combination of garlic, lemon, and shrimp is always a winner, and the arugula adds a wonderful, peppery crunch. It’s quick to prepare and packed with flavor!

Tomato Basil and Burrata Spaghetti

This simple yet elegant pasta features fresh tomatoes, fragrant basil, and creamy burrata, making it the perfect light dish for a summer dinner.

The sweetness of the tomatoes, combined with the richness of the burrata, makes every bite an indulgent experience. It’s easy to prepare but tastes like something from a high-end Italian restaurant.

Ingredients:

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup fresh basil leaves, torn
• 1 ball burrata cheese
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, just until softened but still juicy. Season with salt and pepper.
4. Add the cooked spaghetti to the skillet and toss to combine with the tomatoes.
5. Transfer the pasta to a serving plate and top with torn basil leaves and the burrata cheese.
6. Drizzle with balsamic vinegar for a touch of sweetness (optional) and serve immediately.

This dish celebrates the simplicity of summer ingredients.

The juicy tomatoes, creamy burrata, and fresh basil come together to create a flavorful, satisfying meal that’s light but indulgent at the same time.

Roasted Red Pepper and Spinach Pasta

This roasted red pepper and spinach pasta is a colorful and flavorful dish that’s light yet satisfying.

The creamy roasted red pepper sauce pairs wonderfully with the earthy spinach and the pasta, making it a hearty but refreshing option for a summer dinner.

Ingredients:

• 8 oz penne or fusilli pasta
• 2 large red bell peppers, roasted and peeled
• 1 cup fresh spinach, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Roast the bell peppers by placing them under the broiler or on a grill until the skins are charred. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and puree the peppers in a blender or food processor.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add the roasted red pepper puree to the skillet, followed by the heavy cream. Stir to combine and bring to a simmer.
5. Add the chopped spinach to the sauce, letting it wilt. Stir in Parmesan cheese and season with salt and pepper.
6. Toss the cooked pasta with the sauce and serve, garnished with fresh basil leaves.

This pasta brings the smoky, sweet flavor of roasted red peppers to the table, paired with creamy richness and a touch of freshness from the spinach.

It’s a balanced, flavorful dish that’s perfect for a summer evening.

Caprese Pasta Salad

This chilled pasta salad is a summer classic, combining fresh mozzarella, juicy tomatoes, and fragrant basil in a simple, light dressing.

It’s a refreshing, tangy dish that makes for a perfect side or main course, especially when you’re craving something cool and satisfying.

Ingredients:

• 8 oz bowtie or rotini pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella pearls or bocconcini
• 1/4 cup fresh basil leaves, torn
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
2. In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the pasta mixture and toss to combine.
5. Chill the pasta salad for at least 30 minutes before serving to allow the flavors to meld.

This Caprese pasta salad is the perfect way to showcase the freshness of summer ingredients.

It’s vibrant, tangy, and creamy all at once, with the mozzarella and basil adding a classic, comforting touch. It’s a perfect dish for picnics, barbecues, or light dinner gatherings.

Summer Veggie and Pesto Pasta

This veggie-packed pasta with homemade pesto is bursting with seasonal flavors.

The pesto provides a fresh, herbaceous base, while the sautéed summer vegetables like zucchini, bell peppers, and tomatoes make the dish colorful and nutritious. It’s a perfect meal to take advantage of summer’s bountiful produce.

Ingredients:

• 8 oz spaghetti or fusilli pasta
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup homemade pesto (recipe below)

For the pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. To make the pesto, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor or blender. Blend until smooth, adding more olive oil if necessary.
3. In a large skillet, heat olive oil over medium heat. Add zucchini and bell peppers, cooking for 5-6 minutes until tender. Add cherry tomatoes and cook for another 2-3 minutes.
4. Toss the cooked pasta with the sautéed vegetables and pesto sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with extra Parmesan if desired.

This pasta is a celebration of summer vegetables and fresh pesto.

The pesto ties everything together with its herbaceous richness, while the vegetables add texture and sweetness. It’s a light, satisfying meal that’s both refreshing and fulfilling.

Creamy Corn and Basil Pasta

Sweet summer corn meets fresh basil in this creamy pasta that’s both comforting and vibrant.

The natural sweetness of the corn is enhanced by the cream, and the basil adds a herbaceous freshness that makes this dish ideal for a warm evening.

Ingredients:

• 8 oz rigatoni or shell pasta
• 2 tbsp butter
• 2 cups fresh corn kernels (about 3 ears)
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan
• Salt and pepper to taste
• ¼ cup fresh basil leaves, chopped
• Optional: red pepper flakes for heat

Instructions:

1. Cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add corn and cook for 3–4 minutes, until tender.
4. Stir in the cream and simmer for 2–3 minutes. Add Parmesan and season with salt, pepper, and red pepper flakes if using.
5. Toss in the cooked pasta and enough reserved water to create a silky sauce.
6. Stir in fresh basil just before serving.

This dish is a celebration of peak-season corn.

Creamy yet light, with fresh basil cutting through the richness, it makes a perfect summer comfort food without feeling heavy.

Zucchini Noodle Pasta with Cherry Tomatoes and Pesto

This pasta blends traditional spaghetti with zucchini noodles for a lighter, veggie-forward take on a summer favorite.

Tossed in bright, garlicky pesto with juicy cherry tomatoes, it’s a colorful and healthy option that feels indulgent.

Ingredients:

• 4 oz spaghetti
• 2 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan for topping

Instructions:

1. Cook spaghetti according to package instructions, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender.
3. Add cooked spaghetti and cherry tomatoes to the skillet.
4. Stir in pesto and toss everything together. Cook for 1–2 minutes to warm through.
5. Season with salt and pepper, then top with Parmesan before serving.

Combining zucchini noodles with traditional pasta makes this dish light but still satisfying.

The burst of cherry tomatoes and bright pesto ties it together, offering a garden-fresh meal that’s full of summer goodness.

Chilled Sesame Peanut Noodle Salad

This Asian-inspired chilled pasta salad is perfect for hot summer nights.

With a creamy sesame-peanut sauce, crunchy vegetables, and tender noodles, it’s hearty enough for dinner but cool and refreshing to eat.

Ingredients:

• 8 oz spaghetti or soba noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• ½ red bell pepper, thinly sliced
• ¼ cup green onions, sliced

For the sauce:

• ¼ cup creamy peanut butter
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1–2 tbsp water, to thin

Instructions:

1. Cook the noodles according to package instructions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together all sauce ingredients until smooth, adding water as needed to reach a pourable consistency.
3. In a large bowl, toss the cooled noodles with carrots, cucumber, bell pepper, and green onions.
4. Pour the sauce over and toss to coat well. Chill for 15–30 minutes before serving.

This chilled noodle salad is both creamy and crisp, full of flavor and texture.

The savory, nutty sauce pairs perfectly with the cool veggies, making it a bold yet refreshing summer dinner.