29+ Delicious Summer Noodle Recipes to Beat the Heat

As the summer heat rolls in, the desire for light, refreshing, and flavorful meals intensifies.

What better way to enjoy the season than with a bowl of vibrant and cooling noodles?

Whether you’re lounging by the pool or preparing a quick weeknight dinner, noodles offer endless possibilities to create delicious dishes that are both satisfying and easy to make.

From chilled soba salads to zesty citrus pasta, there’s a summer noodle recipe for every craving.

In this article, we’ve rounded up 29+ summer noodle recipes that showcase the best of the season’s produce.

These recipes are perfect for hot days when you want something light yet filling.

Plus, they can be enjoyed cold or at room temperature, making them perfect for picnics, BBQs, or al fresco dinners.

So, grab your chopsticks or forks, and get ready to dive into these refreshing noodle dishes that bring out the best of summer!

29+ Delicious Summer Noodle Recipes to Beat the Heat

Summer is the perfect time to experiment with vibrant, fresh ingredients that make every meal feel like a celebration.

Noodles, with their versatility and ability to absorb delicious flavors, are an ideal base for creating light yet satisfying meals.

Whether you prefer a creamy avocado pesto, a tangy sesame noodle salad, or a smoky grilled vegetable stir-fry, the possibilities are endless.

These 29+ summer noodle recipes are designed to keep you feeling refreshed and nourished without the heaviness of traditional meals.

From cold noodle salads to warm, veggie-packed stir-fries, there’s a recipe here for everyone.

So, as the temperatures rise, embrace the variety and creativity that noodles bring to the table and let these dishes become your go-to meals all season long.

Chilled Sesame Cucumber Soba Noodles

Cool, nutty, and refreshingly light, this dish is the perfect antidote to a sweltering summer day.

The soba noodles, made from buckwheat, bring a subtly earthy base, while crisp cucumber ribbons, scallions, and a silky sesame dressing create a harmonious, satisfying meal that doesn’t require turning on the stove for long. This recipe is ideal for lunch, picnics, or as a make-ahead weeknight dinner.

Ingredients:

• 8 oz soba noodles
• 1 large cucumber, julienned or ribboned
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds, toasted
• Optional: shredded cooked chicken or tofu

For the dressing:

• 3 tbsp tahini or sesame paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1 tsp sesame oil
• 2–3 tbsp cold water (to thin)

Instructions:

1. Cook soba noodles according to package directions. Rinse under cold water and drain well.
2. In a small bowl, whisk together all dressing ingredients until smooth, adjusting with water to reach a pourable consistency.
3. Toss the chilled noodles with the dressing, cucumber, and scallions.
4. Top with sesame seeds and add optional protein if desired.
5. Chill for at least 15 minutes before serving.

Light yet deeply flavorful, these sesame cucumber soba noodles offer a perfect blend of creaminess and crunch.

The dish travels well, making it ideal for potlucks or lunches on the go. It’s proof that summer comfort food doesn’t need to be hot to be satisfying.

Thai Peanut Rice Noodle Salad

Vibrant, tangy, and a little spicy, this cold Thai noodle salad is a riot of color and texture. Rice noodles serve as a neutral canvas for a bold peanut-lime dressing and an abundance of fresh vegetables like bell peppers, carrots, and herbs.

It’s quick to prepare and even better the next day, as the flavors meld beautifully in the fridge.

Ingredients:

• 8 oz rice noodles
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• Optional: chopped mint or Thai basil

For the dressing:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (optional)
• 2 tbsp warm water

Instructions:

1. Cook the rice noodles according to package instructions. Rinse with cold water and drain.
2. In a bowl, whisk together the peanut dressing ingredients until smooth and creamy.
3. Combine the noodles, bell pepper, carrots, and cilantro in a large bowl.
4. Pour the dressing over the salad and toss to coat evenly.
5. Top with chopped peanuts and additional herbs if using. Serve chilled or at room temperature.

This zesty noodle salad brings global street food vibes straight to your summer table.

It’s delicious, nourishing, and endlessly adaptable — add grilled chicken, tofu, or edamame for protein, or switch up the veggies to whatever you have on hand.

Lemon-Garlic Zucchini Noodles with Cherry Tomatoes

For a low-carb, garden-fresh alternative to traditional pasta, these zucchini noodles (or “zoodles”) are a summer dream.

Bursting with juicy cherry tomatoes, zesty lemon, and fragrant garlic, this quick-cook dish captures the best of seasonal produce in under 20 minutes. It’s perfect when you want something light, healthy, and full of flavor.

Ingredients:

• 4 medium zucchini, spiralized
• 1 pint cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish
• Optional: grated Parmesan or vegan cheese

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.
2. Add cherry tomatoes and cook until they begin to burst, about 3–4 minutes.
3. Stir in the zucchini noodles, lemon zest, and juice. Sauté for 2–3 minutes until the zoodles are just tender but not mushy.
4. Season with salt and pepper. Remove from heat.
5. Garnish with fresh herbs and cheese if using. Serve immediately.

This light, citrusy zucchini noodle dish is a beautiful reminder of how simple ingredients can shine in the summer.

Whether served as a side or a main, it’s a dish that feels bright and refreshing with every bite — and it comes together so quickly, it’ll become a warm-weather staple.

Vietnamese-Inspired Cold Vermicelli Bowl

This vibrant vermicelli noodle bowl, also known as bún, is a classic Vietnamese dish that comes alive with layers of textures and flavors.

Cool rice noodles are paired with crisp vegetables, fresh herbs, and a tangy, sweet-savory fish sauce dressing. It’s endlessly customizable and comes together with minimal cooking — a summer lifesaver.

Ingredients:

• 8 oz rice vermicelli noodles
• 1 cup shredded lettuce
• 1/2 cucumber, julienned
• 1/2 cup pickled carrots and daikon (or plain shredded carrots)
• 1/4 cup chopped mint and cilantro
• 1/4 cup crushed peanuts
• Optional: grilled shrimp, pork, or tofu

For the dressing (Nuoc Cham):

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 garlic clove, minced
• 1 small chili, sliced (optional)
• 2 tbsp water

Instructions:

1. Cook vermicelli noodles according to package directions. Rinse with cold water and drain.
2. Whisk together all dressing ingredients until sugar is dissolved.
3. In serving bowls, layer noodles with lettuce, cucumber, pickled veggies, and herbs.
4. Top with protein (if using) and sprinkle with peanuts.
5. Drizzle generously with nuoc cham and serve cold.

This noodle bowl is a burst of freshness with every bite — sweet, salty, crunchy, and cooling.

It’s perfect for assembling ahead of time and makes for a nutritious, filling summer meal that doesn’t feel heavy.

Spicy Korean Cold Noodles (Bibim Naengmyeon)

Bold, spicy, and incredibly refreshing, Bibim Naengmyeon is a Korean cold noodle dish that’s as invigorating as it is flavorful.

The chewy noodles are served icy cold, coated in a spicy gochujang sauce, and topped with crisp vegetables and a boiled egg. It’s great for hot days when you want something satisfying but light.

Ingredients:

• 10 oz naengmyeon or buckwheat noodles
• 1/2 cucumber, julienned
• 1/2 Asian pear or green apple, thinly sliced
• 1 boiled egg, halved
• Sesame seeds for garnish

For the sauce:

• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1 tbsp cold water (adjust as needed)

Instructions:

1. Cook naengmyeon noodles according to package directions. Rinse thoroughly with cold water and chill in ice water.
2. In a small bowl, mix sauce ingredients until smooth.
3. Drain noodles and toss with the sauce.
4. Top with cucumber, pear slices, and a halved boiled egg. Sprinkle with sesame seeds before serving.

Bibim Naengmyeon is an invigorating balance of heat and chill — spicy yet refreshing, chewy yet crisp.

It’s a sensory contrast that makes it addictive, especially during hot summer afternoons when appetite is low but craving is high.

Mediterranean Orzo Pasta Salad

While technically a pasta, orzo’s small, rice-like shape makes it an excellent candidate for cold summer salads.

Tossed with a lemony vinaigrette, crisp veggies, olives, and feta, this salad is a Mediterranean dream in every bite. It’s great for cookouts, picnics, or easy summer lunches.

Ingredients:

• 1 cup uncooked orzo
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped red onion
• 2 tbsp fresh parsley, chopped

For the vinaigrette:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package directions. Rinse with cold water and drain.
2. In a large bowl, combine orzo, tomatoes, cucumber, olives, onion, feta, and parsley.
3. Whisk together vinaigrette ingredients and pour over the salad.
4. Toss gently to combine. Chill for 30 minutes before serving.

This orzo salad captures the sunshine and flavors of the Mediterranean in every mouthful.

It’s light but satisfying, bursting with tangy, salty, and herby notes — and it holds up beautifully for meal prep or outdoor gatherings.

Mango and Avocado Rice Noodle Salad

This tropical-inspired rice noodle salad is a refreshing balance of sweet and savory, featuring juicy mango, creamy avocado, and bright lime.

It’s a perfect dish for warm weather, where the flavors burst in your mouth and the noodles provide a satisfying yet light base. The addition of fresh herbs and a zesty dressing ties it all together beautifully.

Ingredients:

• 8 oz rice noodles
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup cilantro, chopped
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green onions

For the dressing:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey or agave syrup
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• Salt and pepper, to taste

Instructions:

1. Cook rice noodles according to package directions. Rinse with cold water and drain.
2. In a bowl, whisk together dressing ingredients until smooth.
3. In a large mixing bowl, combine the noodles, mango, avocado, bell pepper, green onions, and cilantro.
4. Pour the dressing over the salad and toss gently to combine. Serve chilled.

This dish is a symphony of vibrant colors and flavors, with the sweetness of mango and the creaminess of avocado balancing out the tangy dressing.

It’s perfect as a light main dish or a side to grilled meats or seafood.

Mediterranean Spaghetti with Garlic and Roasted Tomatoes

This simple yet elegant dish takes advantage of the flavors of summer tomatoes, roasting them to bring out their natural sweetness, and pairing them with olive oil, garlic, and spaghetti.

It’s a great way to enjoy the harvest of summer with minimal ingredients but maximum flavor.

Ingredients:

• 8 oz spaghetti
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15–20 minutes, until tender and caramelized.
2. While tomatoes are roasting, cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant.
4. Add the roasted tomatoes, olives, and pasta. Toss to combine, adding reserved pasta water as needed to create a sauce.
5. Top with feta cheese, fresh basil, and a drizzle of olive oil before serving.

This dish is a simple yet packed full of flavor — the roasted tomatoes bring a burst of sweetness, the garlic adds depth, and the feta provides a creamy richness.

It’s a perfect summer pasta dish that’s light but satisfying.

Cold Udon Noodles with Miso-ginger Dressing

This chilled udon noodle dish is a great alternative to traditional salads, offering a savory umami flavor from the miso dressing, with a refreshing crunch from vegetables.

Udon noodles are thick and chewy, making them ideal for holding up against the rich, flavorful dressing.

Ingredients:

• 8 oz udon noodles
• 1/2 cucumber, julienned
• 1/2 cup shredded carrots
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds (optional)

For the dressing:

• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp honey or agave syrup
• 1–2 tbsp water (to thin)

Instructions:

1. Cook udon noodles according to package directions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together all dressing ingredients until smooth, adding water to adjust the consistency.
3. In a large mixing bowl, toss the noodles with cucumber, carrots, and green onions.
4. Drizzle with miso-ginger dressing and toss gently to coat.
5. Garnish with sesame seeds and serve cold.

This dish is savory, tangy, and rich, while the chilled udon noodles add a delightful chewiness.

It’s easy to prepare, making it a perfect meal for a warm day when you need something hearty yet light.

Sweet Chili Garlic Noodles with Veggies

A perfect balance of sweet, spicy, and savory, this dish is all about the sauce.

The noodles are coated in a flavorful sweet chili garlic sauce, which is paired with colorful, crunchy vegetables. It’s a vibrant, easy-to-make dish that brings the boldness of Asian-inspired flavors straight to your table.

Ingredients:

• 8 oz egg noodles or rice noodles
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup shredded cabbage
• 1/4 cup green onions, sliced
• 2 tbsp sesame seeds for garnish

For the sauce:

• 2 tbsp sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp honey or brown sugar
• 1/2 tsp chili flakes (optional for extra heat)

Instructions:

1. Cook noodles according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, garlic, sesame oil, honey, and chili flakes.
3. In a large bowl, toss the noodles with the sauce and veggies.
4. Garnish with green onions and sesame seeds before serving. Serve chilled or at room temperature.

This dish offers the perfect combination of flavors: the sweetness from the chili sauce, the richness from sesame oil, and the crunchiness from the vegetables.

It’s a satisfying, yet light meal for hot summer days.

Spicy Coconut Curry Noodles

Creamy and spicy, this noodle dish is a fusion of Thai and Indian flavors, featuring a rich coconut curry sauce that coats the noodles beautifully.

The richness of coconut milk combined with the heat of red curry paste makes for a truly comforting yet refreshing dish, perfect for summer nights.

Ingredients:

• 8 oz rice noodles
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped peanuts (optional)

For the sauce:

• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp ginger, minced
• 1 tbsp brown sugar
• Salt, to taste

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a medium saucepan, heat the coconut milk over medium heat. Add red curry paste, soy sauce, lime juice, ginger, and brown sugar. Stir until smooth and heated through.
3. Toss the noodles with the coconut curry sauce, carrots, and bell peppers.
4. Garnish with cilantro and chopped peanuts before serving.

This creamy coconut curry noodle dish is a comforting, flavorful treat with a touch of spice, making it ideal for when you crave something rich yet light for summer.

The contrast of crunchy vegetables and smooth sauce makes each bite exciting.

Cucumber and Dill Feta Pasta Salad

For a Mediterranean-inspired pasta salad, this cucumber and dill feta pasta salad is incredibly refreshing and light.

The cool cucumber and tangy feta cheese blend perfectly with the fresh dill and a lemony vinaigrette, making it a perfect dish for picnics, BBQs, or a light summer lunch.

Ingredients:

• 8 oz pasta (penne or farfalle works well)
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped

For the dressing:

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
3. In a large bowl, combine cooked pasta, cucumber, red onion, olives, and feta.
4. Pour the dressing over the pasta salad and toss gently to combine. Garnish with fresh dill and serve chilled.

This refreshing pasta salad combines the bright flavors of summer with the creamy richness of feta.

It’s a simple, yet satisfying dish that pairs beautifully with grilled meats or can stand on its own as a light, flavorful meal.

Spicy Mango Udon Noodles

This sweet and spicy noodle dish is a vibrant fusion of flavors.

The tender udon noodles are tossed with a spicy mango sauce that balances sweetness, heat, and acidity perfectly. Topped with fresh veggies, cilantro, and a squeeze of lime, this dish is light, bright, and perfect for summer.

Ingredients:

• 8 oz udon noodles
• 1 ripe mango, peeled and chopped
• 1 small red chili, chopped (optional for spice)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Cook the udon noodles according to package directions. Drain and set aside.
2. In a blender, combine mango, red chili, rice vinegar, soy sauce, and honey. Blend until smooth.
3. Toss the cooked noodles with the mango sauce and sliced bell pepper.
4. Garnish with fresh cilantro and serve with lime wedges.

This dish strikes the perfect balance between sweetness and spice, with the smooth mango sauce coating the chewy udon noodles beautifully.

The fresh vegetables and herbs make each bite a refreshing experience. It’s ideal for warm summer days when you want something flavorful and different.

Grilled Vegetable and Pesto Pasta

Grilled vegetables add a smoky depth to this fresh and herby pesto pasta.

The combination of charred vegetables with aromatic pesto and tender pasta makes for a light yet filling dish. This recipe is simple, delicious, and showcases the best of summer produce.

Ingredients:

• 8 oz pasta (fusilli or penne work well)
• 1 zucchini, sliced
• 1 red bell pepper, halved and deseeded
• 1/2 red onion, sliced into rings
• 1 tbsp olive oil
• 1/4 cup fresh basil pesto
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper. Grill the zucchini, bell pepper, and onion until charred and tender, about 5-7 minutes per side.
2. Cook the pasta according to package directions. Drain and set aside.
3. Toss the grilled vegetables with the cooked pasta and fresh pesto.
4. Garnish with grated Parmesan and serve warm or at room temperature.

This dish is a celebration of summer veggies, with the smoky, grilled flavor complementing the herby richness of the pesto.

It’s a great way to enjoy seasonal produce and makes for a satisfying meal on warm days.

Lemon and Garlic Shrimp Pasta Salad

A bright and zesty pasta salad that combines the richness of shrimp with the freshness of lemon and garlic.

This dish is a complete meal with tender pasta, succulent shrimp, and a tangy, citrusy dressing that’s perfect for picnics, barbecues, or light summer lunches.

Ingredients:

• 8 oz pasta (orzo or farfalle works best)
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
3. In a large mixing bowl, combine the cooked pasta, shrimp, lemon zest, lemon juice, and fresh parsley. Toss to combine.
4. Garnish with Parmesan cheese before serving.

This lemon and garlic shrimp pasta salad is a perfect light yet satisfying meal.

The shrimp adds protein, while the lemony dressing brings brightness and freshness. It’s an easy dish to prepare in advance and is perfect for summer gatherings or weeknight dinners.

Cold Sesame Noodles with Cucumber and Carrot

This cold sesame noodle dish is a classic that’s both creamy and tangy with just the right amount of crunch from fresh veggies.

It’s simple to make and packed with flavor, making it an ideal dish for hot summer days when you need something quick, cool, and satisfying.

Ingredients:

• 8 oz noodles (spaghetti, soba, or egg noodles work well)
• 1/2 cucumber, julienned
• 1/2 cup carrots, julienned
• 2 tbsp sesame seeds (optional)
• 2 tbsp green onions, chopped

For the sesame sauce:

• 3 tbsp sesame paste (or tahini)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1-2 tbsp water (to thin sauce)

Instructions:

1. Cook noodles according to package instructions. Drain and rinse with cold water to cool.
2. In a bowl, whisk together all the sesame sauce ingredients until smooth. Adjust with water as needed for desired consistency.
3. Toss the noodles with the sesame sauce, cucumber, and carrot.
4. Garnish with sesame seeds and green onions, then serve chilled.

This dish is the perfect combination of creamy, nutty, and fresh, with the crunch of cucumber and carrot bringing a delightful contrast to the chewy noodles.

It’s great as a light main dish or a side for grilled meats.

Zucchini Noodles with Avocado Pesto

For a low-carb, fresh twist on traditional pasta, zucchini noodles make the perfect base.

Paired with a creamy avocado pesto, this dish is light, satisfying, and full of healthy fats, making it a perfect choice for those looking for a guilt-free summer meal.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 avocado, peeled and pitted
• 1/4 cup fresh basil
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• Salt and pepper, to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In a food processor, combine avocado, basil, lemon juice, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth.
3. Toss the zucchini noodles with the avocado pesto until well-coated.
4. Garnish with cherry tomatoes and a sprinkle of extra pine nuts if desired. Serve chilled or at room temperature.

This dish is creamy yet light, with the richness of avocado and the fresh brightness of basil.

The zucchini noodles add a refreshing crunch that complements the smoothness of the pesto, making it a perfect, healthy summer meal.

Spaghetti with Roasted Garlic and Lemon Butter Sauce

This lemony butter pasta is simple yet flavorful, bringing together the richness of butter and the zest of lemon in a dish that feels indulgent but light.

The roasted garlic adds depth, making each bite comforting and refreshing at the same time.

Ingredients:

• 8 oz spaghetti or your favorite pasta
• 6 garlic cloves, peeled
• 1/4 cup unsalted butter
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place garlic cloves on a baking sheet and roast for 20–25 minutes until soft and fragrant.
2. Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
3. In a large skillet, melt butter over medium heat. Add the roasted garlic (squeeze out the softened garlic from the skins) and mash it into the butter.
4. Add the lemon zest and juice to the butter mixture and stir to combine. Toss in the cooked spaghetti, adding reserved pasta water as needed to create a silky sauce.
5. Sprinkle with Parmesan and parsley, season with salt and pepper, and serve.

This spaghetti is bright and zesty, with the rich butter and roasted garlic adding comfort and warmth.

The addition of lemon balances the richness, making it a perfect dish for summer nights when you want something indulgent but not too heavy.

Grilled Chicken and Peach Noodles

A sweet and savory dish featuring grilled chicken and juicy peaches, combined with noodles and a tangy vinaigrette.

This light, flavorful dish is a perfect way to enjoy summer produce while keeping the meal fresh and satisfying.

Ingredients:

• 8 oz noodles (preferably rice noodles or linguine)
• 2 boneless chicken breasts
• 2 ripe peaches, sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

For the vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, until fully cooked. Let rest, then slice into strips.
2. Cook noodles according to package instructions. Drain and set aside to cool.
3. In a small bowl, whisk together the vinaigrette ingredients.
4. In a large mixing bowl, combine the cooked noodles, sliced chicken, peaches, and basil. Toss with the vinaigrette.
5. Serve chilled or at room temperature.

This dish beautifully combines the smoky flavor of grilled chicken with the sweetness of fresh peaches, creating a summer meal that’s both savory and sweet.

The vinaigrette ties everything together with a tangy finish, perfect for a warm evening.

Pesto Zoodles with Cherry Tomatoes and Mozzarella

A light, healthy alternative to traditional pasta, zucchini noodles (zoodles) are paired with a fresh, homemade pesto sauce and topped with juicy cherry tomatoes and creamy mozzarella.

This dish is bursting with flavor and makes for a perfect quick summer dinner.

Ingredients:

• 2 zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped

For the pesto sauce:

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

Instructions:

1. For the pesto, blend basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.
2. Heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly tender.
3. Toss the zoodles with the pesto sauce until well-coated.
4. Add cherry tomatoes and mozzarella cubes, then gently toss again.
5. Garnish with fresh basil and serve immediately.

This fresh and vibrant dish is light yet filling, with the creamy mozzarella and flavorful pesto bringing everything together.

The zoodles provide a refreshing and low-carb alternative to pasta, making this an ideal summer meal.

Sriracha Peanut Noodles

These peanut noodles are rich and creamy with a spicy kick from sriracha.

They’re quick to make and bursting with flavor, making them a perfect dish when you want something bold and satisfying. The crunchy peanuts and fresh cilantro add texture and freshness, rounding out this irresistible meal.

Ingredients:

• 8 oz noodles (preferably rice noodles or soba noodles)
• 1/2 cup peanuts, chopped
• 2 tbsp fresh cilantro, chopped

For the sriracha peanut sauce:

• 1/4 cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1-2 tbsp sriracha (adjust to spice preference)
• 1 garlic clove, minced
• 2-3 tbsp warm water (to thin the sauce)

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together all the sauce ingredients, adding water to achieve the desired consistency.
3. Toss the noodles with the sriracha peanut sauce until well-coated.
4. Top with chopped peanuts and cilantro.
5. Serve chilled or at room temperature.

These noodles are a bold, flavor-packed dish that’s perfect for spice lovers.

The creamy peanut butter and heat from sriracha balance beautifully, and the crunchy peanuts and fresh cilantro provide a satisfying contrast.

Thai Mango and Coconut Noodles

A tropical delight that combines the sweetness of ripe mango with the creamy richness of coconut milk.

This refreshing noodle dish is perfect for summer, offering a unique blend of flavors with a hint of heat from red chili. The creamy coconut dressing adds a satisfying richness, making it a fun, light, and delicious meal.

Ingredients:

• 8 oz rice noodles
• 1 ripe mango, peeled and diced
• 1 small red chili, thinly sliced (optional for spice)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp toasted sesame seeds (optional)

For the coconut dressing:

• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp grated ginger
• Salt, to taste

Instructions:

1. Cook rice noodles according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together the coconut milk, lime juice, soy sauce, honey, ginger, and salt.
3. Toss the cooled noodles with the coconut dressing until well-coated.
4. Add mango, chili, and fresh cilantro, and toss gently.
5. Garnish with toasted sesame seeds before serving.

This dish is a perfect combination of creamy, sweet, and savory flavors, with the tropical mango adding a refreshing contrast to the richness of the coconut.

The optional chili adds a nice kick for those who like a little spice!

Summer Vegetable Stir-Fry Noodles

Packed with fresh summer vegetables, this stir-fried noodle dish is a colorful and healthy option for those warm summer nights.

The vegetables are lightly cooked to retain their crunch, while the noodles soak up the delicious stir-fry sauce, making this dish both satisfying and light.

Ingredients:

• 8 oz egg noodles or rice noodles
• 1 zucchini, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas
• 1/2 cup corn kernels (fresh or frozen)
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds (optional)

For the stir-fry sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian alternative)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 garlic clove, minced
• 1 tsp cornstarch (optional for thickening)

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together the stir-fry sauce ingredients.
3. In a large skillet or wok, heat sesame oil over medium-high heat. Add the zucchini, bell pepper, snap peas, and corn, and stir-fry for 3-4 minutes until vegetables are just tender.
4. Add the cooked noodles to the skillet along with the stir-fry sauce, and toss to combine.
5. Garnish with green onions and sesame seeds before serving.

This vegetable-packed stir-fry noodle dish is colorful, healthy, and light, with just the right amount of savory sauce to bring everything together.

It’s a great way to enjoy seasonal veggies in a quick and easy meal.

Cold Soba Noodle Salad with Tofu and Avocado

This chilled soba noodle salad is light yet hearty, featuring protein-packed tofu and creamy avocado, making it the perfect dish for a hot summer day.

The savory-sweet dressing enhances the flavor of the noodles and tofu, while the fresh veggies add crunch and vibrancy to the dish.

Ingredients:

• 8 oz soba noodles
• 1 block firm tofu, pressed and cubed
• 1 avocado, sliced
• 1/4 cup cucumber, julienned
• 1/4 cup shredded carrots
• 1/4 cup scallions, chopped
• 1 tbsp sesame seeds for garnish (optional)

For the dressing:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• 1 tsp sesame seeds (optional)

Instructions:

1. Cook soba noodles according to package instructions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together the dressing ingredients.
3. In a large bowl, combine the cooled noodles, tofu, avocado, cucumber, and carrots.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with chopped scallions and sesame seeds before serving.

This soba noodle salad is a well-balanced meal, offering both refreshing vegetables and creamy avocado, with the tofu providing a hearty texture.

The dressing brings all the flavors together for a satisfying, cool, and light summer dish.