29+ Flavorful Summer Pasta Recipes for Every Meal

Summer is the perfect season for light, fresh, and flavorful meals that celebrate the bounty of seasonal produce.

One of the best ways to showcase vibrant ingredients is with a delicious summer pasta dinner.

Whether you’re enjoying a quiet meal at home or hosting a lively outdoor gathering, pasta dishes are a go-to choice that can be easily adapted to fit the sunny, warm days of summer.

From simple, no-cook pasta salads to hearty, vegetable-packed pasta dishes, there are endless ways to keep your meals satisfying and fun.

In this blog post, we’ve compiled over 29+ amazing summer pasta dinner recipes that will help you take full advantage of the flavors of the season.

So, grab your apron and get ready to create the perfect summer pasta dinner for any occasion.

These recipes offer a combination of light sauces, fresh herbs, and vibrant veggies that are sure to make your summer dining experience unforgettable.

29+ Flavorful Summer Pasta Recipes for Every Meal

With these 29+ summer pasta dinner recipes, you’ll have an arsenal of dishes to enjoy all season long.

Whether you prefer creamy, zesty, or vegetable-packed pasta, there’s something here for every taste.

The beauty of summer pasta dishes lies in their versatility — you can mix and match ingredients, experiment with new flavors, and let the season’s best offerings shine.

So, the next time you’re looking for a quick dinner or a show-stopping meal for your next outdoor party, these recipes will have you covered.

Lemon Basil Pasta with Cherry Tomatoes & Burrata

This zesty and creamy pasta dish is a celebration of summer’s best ingredients—sweet cherry tomatoes, fragrant basil, and luscious burrata cheese.

It’s simple yet elegant, and perfect for warm evenings when you want something light, fresh, and satisfying.

Ingredients:

• 12 oz spaghetti or linguine
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup fresh basil leaves, chopped
• 1 ball burrata cheese
• Grated Parmesan (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add cherry tomatoes and cook for 5–6 minutes until they soften and release their juices.
4. Stir in lemon zest, juice, salt, pepper, and red pepper flakes. Add the cooked pasta and toss well, adding pasta water as needed for a silky sauce.
5. Turn off the heat and stir in the basil.
6. Plate the pasta and top with torn burrata. Garnish with extra basil or Parmesan if desired.

This dish is pure summer on a plate—tangy, creamy, and infused with herbal freshness.

It’s great as a standalone dinner or paired with a chilled glass of white wine and crusty bread.

Grilled Zucchini & Corn Orzo with Herbed Ricotta

This pasta recipe is a true garden delight. With grilled summer vegetables and creamy, herbed ricotta, it’s both hearty and refreshing.

Orzo is the perfect pasta shape to carry all the flavors and textures in every bite.

Ingredients:

• 1 cup orzo pasta
• 1 medium zucchini, sliced lengthwise
• 1 ear of corn, husked
• 1 tbsp olive oil
• 1/2 cup ricotta cheese
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• Salt and pepper to taste
• Extra olive oil for drizzling

Instructions:

1. Cook orzo in salted water according to package directions. Drain and set aside.
2. While the orzo cooks, brush zucchini and corn with olive oil and grill for 3–4 minutes per side, until charred and tender.
3. Cut the grilled corn kernels off the cob and dice the zucchini into bite-sized pieces.
4. In a small bowl, mix ricotta, lemon juice, lemon zest, herbs, salt, and pepper.
5. In a large bowl, combine orzo, grilled vegetables, and a drizzle of olive oil. Toss well.
6. Serve with dollops of herbed ricotta on top and garnish with extra herbs.

This recipe is a satisfying, veggie-forward dish that highlights the sweetness and smokiness of grilled produce.

The herbed ricotta adds a luxurious finish that makes this dish feel special yet effortless.

Chilled Caprese Pasta Salad

Perfect for a make-ahead dinner or picnic-style meal, this Caprese-inspired pasta salad brings the classic flavors of tomatoes, mozzarella, and basil into a cool, refreshing dish that only gets better as it sits.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 pint cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1/2 cup fresh basil, torn
• 2 tbsp balsamic glaze or reduction
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: baby arugula or spinach for extra greens

Instructions:

1. Cook pasta until al dente, drain, and rinse under cold water to cool.
2. In a large bowl, combine pasta, cherry tomatoes, mozzarella pearls, and basil.
3. Drizzle with olive oil and season with salt and pepper. Toss to combine.
4. Chill for at least 30 minutes.
5. Just before serving, drizzle with balsamic glaze and gently toss again. Add greens if using.

This cool, colorful pasta salad is the ultimate summer dinner: simple, no-fuss, and bursting with flavor.

It’s especially great for busy nights or entertaining, as it can be prepared in advance and served straight from the fridge.

Spaghetti with Roasted Summer Vegetables & Pesto

This vibrant pasta dish combines the deep flavors of roasted summer veggies with the brightness of fresh pesto.

It’s a colorful, satisfying, and nutrient-packed dinner that feels indulgent without being heavy.

Ingredients:

• 12 oz spaghetti
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup basil pesto (store-bought or homemade)
• Fresh grated Parmesan for serving
• Optional: pine nuts for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.
2. While the veggies roast, cook spaghetti according to package instructions. Drain and reserve 1/4 cup pasta water.
3. In a large bowl, toss the warm pasta with the pesto and reserved pasta water to coat.
4. Fold in the roasted vegetables and toss gently to combine.
5. Serve topped with Parmesan and pine nuts if using.

This dish is rustic, flavorful, and full of texture.

The roasted vegetables add sweetness and char, while the pesto brings in that fresh, herby punch—summer comfort food at its best.

Shrimp & Avocado Pasta with Cilantro-Lime Dressing

This cool and zesty pasta dish is like a beach vacation in a bowl.

Juicy shrimp, creamy avocado, and a bright cilantro-lime dressing come together in a dish that’s light, protein-packed, and full of zing.

Ingredients:

• 8 oz rotini or bowtie pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

For the dressing:

• 1/3 cup fresh cilantro leaves
• Juice of 2 limes
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a skillet, heat olive oil and cook shrimp for 2–3 minutes per side until pink and opaque. Let cool.
3. Blend all dressing ingredients in a blender or food processor until smooth.
4. In a large bowl, toss pasta, shrimp, avocado, tomatoes, and red onion. Drizzle with cilantro-lime dressing and toss gently.
5. Chill for 15–20 minutes before serving.

This dish is light yet filling, and full of dynamic flavors—creamy, citrusy, and slightly sweet.

It’s ideal for warm evenings and makes a great packable meal for picnics or potlucks.

Peach & Prosciutto Tagliatelle with Arugula

Sweet peaches and salty prosciutto may sound unexpected, but together they create a beautifully balanced pasta that screams summer sophistication.

Arugula adds a peppery bite to round it all out.

Ingredients:

• 10 oz tagliatelle or fettuccine
• 1 tbsp butter
• 1 ripe peach, thinly sliced
• 3–4 slices prosciutto, torn into pieces
• 2 cups arugula
• 1/4 cup grated Pecorino or Parmesan
• Fresh black pepper
• Optional: splash of white wine or lemon juice

Instructions:

1. Cook tagliatelle until al dente. Reserve 1/4 cup of pasta water, then drain.
2. In a large skillet over medium heat, melt butter. Add peach slices and sauté gently for 2–3 minutes.
3. Add prosciutto and cook for another 2 minutes, just until it starts to crisp slightly.
4. Add cooked pasta, reserved water, and Pecorino to the skillet. Toss everything to coat evenly.
5. Remove from heat and fold in arugula until just wilted. Add black pepper to taste.

This elegant yet simple pasta delivers unexpected depth and freshness.

The sweet-savory balance is divine, and it’s the perfect dish when you want something a little different that still feels very summery.

Garlic Shrimp & Spinach Spaghetti Aglio e Olio

A twist on the classic spaghetti aglio e olio, this version includes succulent garlic shrimp and fresh spinach for a light but satisfying pasta dish.

The simple olive oil-based sauce lets the shrimp and spinach shine.

Ingredients:

• 12 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups fresh spinach
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Grated Parmesan (optional)

Instructions:

1. Cook the spaghetti in salted water according to package directions. Reserve 1/4 cup of pasta water, then drain.
2. In a large skillet, heat olive oil and butter over medium heat. Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and cooked through.
4. Stir in spinach and cook until wilted.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss well to combine.
6. Season with salt and pepper, garnish with parsley, and top with Parmesan if desired.

This pasta is a wonderful balance of garlicky, buttery goodness with a hint of heat from the red pepper flakes.

The spinach adds a fresh, earthy contrast to the rich shrimp and pasta, making it the perfect summer dinner.

Caprese Ravioli with Balsamic Drizzle

This easy summer pasta dish is a riff on the classic Caprese salad but with a twist—ravioli filled with creamy mozzarella and fresh basil.

The balsamic drizzle brings everything together in a simple yet elegant way.

Ingredients:

• 12 oz fresh or frozen Caprese ravioli (mozzarella, basil, and tomato filling)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook ravioli according to package directions, then drain, reserving some pasta water.
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3–5 minutes until the mixture thickens slightly. Set aside to cool.
3. In a skillet, heat olive oil over medium heat. Add cherry tomatoes and sauté for 2–3 minutes until slightly softened.
4. Toss the cooked ravioli with the sautéed tomatoes and fresh basil. Add reserved pasta water as needed to create a light sauce.
5. Drizzle with balsamic reduction and serve immediately.

This dish is fresh, flavorful, and indulgent with just the right amount of sweetness from the balsamic drizzle.

It’s an easy, impressive pasta dinner that combines the best of summer’s flavors.

Linguine with Clams, Corn, and Lemon Butter Sauce

Sweet summer corn and briny clams come together in this light but flavorful pasta.

The lemon butter sauce adds a citrusy richness, making this a delightful dish that’s perfect for a summer evening.

Ingredients:

• 12 oz linguine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup fresh corn kernels (about 2 ears)
• 1 lb fresh clams, scrubbed
• 1/2 cup white wine
• 2 tbsp unsalted butter
• Juice of 1 lemon
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

Instructions:

1. Cook linguine in salted water according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add corn kernels and cook for 2–3 minutes until tender.
4. Pour in the white wine and bring to a simmer. Add clams, cover, and cook for 5–7 minutes until the clams open.
5. Remove the clams that have opened, discard any that remain closed.
6. Stir in butter and lemon juice, then toss in the cooked linguine. Add the reserved pasta water to create a smooth sauce.
7. Season with salt and pepper, garnish with fresh parsley, and serve.

This pasta has the essence of summer—light, briny, and full of vibrant flavors.

The combination of sweet corn and clams in a bright lemon butter sauce is a perfect pairing for the linguine, making it a fresh and satisfying dinner option.

Pasta with Grilled Peppers, Goat Cheese, and Walnuts

This colorful pasta features sweet, smoky grilled peppers paired with creamy goat cheese and crunchy walnuts.

It’s a simple but flavorful dish that comes together quickly and is a great way to showcase summer’s best produce.

Ingredients:

• 12 oz penne or rigatoni
• 2 bell peppers (red, yellow, or orange), sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• Fresh basil, torn for garnish
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Toss the pepper slices in olive oil, salt, and pepper. Grill the peppers for 3–4 minutes per side, until they are tender and slightly charred.
2. Cook pasta according to package directions, then drain and set aside.
3. Once the peppers are grilled, cut them into bite-sized pieces.
4. In a large bowl, toss the cooked pasta with the grilled peppers, crumbled goat cheese, and toasted walnuts.
5. Drizzle with balsamic vinegar (if using) and garnish with fresh basil.

This dish is light yet hearty, with a balance of smoky, creamy, and nutty flavors.

The grilled peppers add a subtle sweetness, and the walnuts bring a nice crunch, making it a refreshing pasta perfect for a summer evening.

Fettuccine with Avocado, Tomatoes, and Lime

This pasta is creamy without using heavy sauces—thanks to the avocado!

Paired with fresh tomatoes and a zesty lime dressing, it’s a refreshing take on pasta that’s light, smooth, and full of summer goodness.

Ingredients:

• 12 oz fettuccine
• 1 ripe avocado, peeled and pitted
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Juice of 1 lime
• 1 garlic clove, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked fettuccine with the avocado dressing until evenly coated.
4. Gently fold in the halved cherry tomatoes and sprinkle with red pepper flakes if desired for a bit of heat.
5. Serve immediately, garnished with extra cilantro.

This avocado-based pasta is ultra-creamy and refreshing. It’s a great way to use ripe summer avocados in a non-traditional pasta dish that’s both light and satisfying.

The lime adds a tangy kick, making it a perfect warm-weather meal.

Pasta Primavera with Lemon-Parmesan Sauce

A classic spring and summer dish, pasta primavera combines fresh, colorful vegetables with a light lemon-Parmesan sauce.

It’s simple, bright, and full of the flavors of the season.

Ingredients:

• 12 oz spaghetti or farfalle
• 1 cup broccoli florets
• 1/2 cup peas (fresh or frozen)
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook pasta according to package directions. During the last 3–4 minutes of cooking, add the broccoli, peas, carrots, and zucchini to the pot to blanch the vegetables. Drain the pasta and vegetables, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the cooked pasta and vegetables to the skillet, along with the lemon zest, lemon juice, and Parmesan. Toss everything together, adding reserved pasta water to create a smooth sauce.
4. Season with salt and pepper to taste, and garnish with fresh basil or parsley.

This dish is a perfect summer pasta—light, bright, and full of healthy vegetables.

The lemon-Parmesan sauce is simple but elevates the pasta with its tangy richness, making it a refreshing and wholesome dinner.

Pasta with Roasted Garlic, Lemon, and Asparagus

A fragrant and flavorful dish that’s both fresh and comforting, this pasta combines roasted garlic, bright lemon, and tender asparagus.

It’s a light yet satisfying option for a summer evening dinner.

Ingredients:

• 12 oz linguine or spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 head garlic, peeled and cloves separated
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Arrange garlic cloves and asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes, until the garlic is soft and the asparagus is tender.
2. Cook pasta according to package directions. Drain, reserving some pasta water.
3. In a large skillet, heat remaining olive oil over medium heat. Add roasted garlic (squeezed out of its skin) and mashed with a fork. Sauté for 1 minute.
4. Add roasted asparagus to the skillet and toss with the garlic. Stir in lemon juice, zest, and reserved pasta water.
5. Toss in cooked pasta, Parmesan, and season with salt and pepper. Garnish with fresh herbs and serve.

This pasta is aromatic and flavorful, with the rich, mellow taste of roasted garlic complemented by the brightness of lemon.

The asparagus adds a seasonal touch, making it perfect for spring and summer dinners.

Cucumber, Feta, and Mint Pasta Salad

This refreshing pasta salad is perfect for picnics, potlucks, or a quick light dinner.

The crisp cucumber, tangy feta, and aromatic mint combine with a light lemony dressing to create a refreshing summer dish.

Ingredients:

• 12 oz farfalle or rotini
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp honey (optional)

Instructions:

1. Cook the pasta according to package directions, then drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta with cucumber, feta, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and honey (if using).
4. Pour the dressing over the pasta and toss well to combine.
5. Chill for at least 30 minutes before serving, allowing the flavors to meld together.

This pasta salad is a delightful mix of crunchy, creamy, and herby flavors.

It’s super easy to prepare and great for hot days when you want something cool and light.

Pasta with Fresh Tomato and Basil Cream Sauce

A creamy yet light sauce made from fresh tomatoes and basil coats your favorite pasta in this classic summer dish.

The sauce is tangy, aromatic, and perfectly balanced, creating a comforting yet refreshing meal.

Ingredients:

• 12 oz penne or rigatoni
• 4 medium ripe tomatoes, diced
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook pasta according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add diced tomatoes and cook for 5–6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Stir in the cream, fresh basil, salt, and pepper. Let the sauce simmer for 3–4 minutes until it thickens slightly.
5. Toss the cooked pasta with the sauce, adding reserved pasta water if needed to create a smooth consistency.
6. Serve topped with grated Parmesan cheese.

This creamy tomato-basil sauce is perfect for summer, as it’s made with fresh, juicy tomatoes and fragrant basil.

It’s a rich yet light sauce that coats the pasta beautifully and is ideal for a cozy summer meal.

Pasta with Lemon-Basil Pesto and Grilled Chicken

This dish takes a classic pesto to the next level with the addition of lemon for a refreshing zing, paired with tender grilled chicken.

The bright flavors of basil and lemon are a perfect combination, making this pasta light yet filling.

Ingredients:

• 12 oz fusilli or spaghetti
• 2 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil (for pesto)
• Zest and juice of 1 lemon
• 1 garlic clove
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill to medium heat. Rub the chicken breasts with olive oil, salt, and pepper. Grill for 6–7 minutes per side until fully cooked. Let rest for a few minutes, then slice thinly.
2. Cook the pasta according to package directions. Drain, reserving some pasta water.
3. To make the pesto, combine basil, pine nuts, Parmesan, lemon zest, lemon juice, garlic, and olive oil in a food processor. Blend until smooth, adding a bit of pasta water if needed to reach a desired consistency.
4. Toss the cooked pasta with the pesto until well-coated.
5. Top with the grilled chicken and garnish with fresh basil.

This pasta is vibrant and fresh, with the lemony pesto adding a bright and aromatic punch that pairs perfectly with the smoky grilled chicken.

It’s the ideal dish for a light summer dinner that’s full of flavor.

Pasta with Charred Corn, Avocado, and Cilantro-Lime Dressing

This summer pasta brings together the sweetness of charred corn, the creaminess of avocado, and a zesty cilantro-lime dressing, making it a fun and flavorful dish that feels like a celebration of the season.

Ingredients:

• 12 oz penne or rigatoni
• 2 ears of corn, husked
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp cumin (optional)
• Salt and pepper to taste

For the dressing:

• 1/3 cup Greek yogurt
• Juice of 1 lime
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Grill the corn over medium-high heat for 5–7 minutes, turning occasionally, until it’s charred on all sides. Allow it to cool slightly, then slice the kernels off the cob.
2. Cook the pasta according to package directions. Drain and set aside.
3. To make the dressing, combine Greek yogurt, lime juice, olive oil, garlic, honey (if using), salt, and pepper in a blender. Blend until smooth.
4. In a large bowl, toss the cooked pasta with the charred corn, avocado, cherry tomatoes, and cilantro.
5. Drizzle the cilantro-lime dressing over the pasta and toss gently to combine.

This dish is light, refreshing, and full of textures—from the creamy avocado to the crunch of the charred corn.

The zesty cilantro-lime dressing ties everything together for a vibrant summer meal.

Pasta with Grilled Shrimp and Mango Salsa

This tropical-inspired pasta brings the sweetness of fresh mango and the smokiness of grilled shrimp together in a light yet flavorful dish that’s perfect for summer gatherings or an easy dinner at home.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss shrimp with olive oil, chili powder, salt, and pepper. Grill shrimp for 2–3 minutes per side until pink and opaque.
2. Cook pasta according to package directions. Drain and set aside.
3. In a bowl, combine diced mango, red onion, cilantro, and lime juice to make the salsa.
4. Toss the cooked pasta with the grilled shrimp and mango salsa.
5. Serve immediately with additional cilantro if desired.

This dish is sweet, spicy, and utterly refreshing.

The combination of grilled shrimp with the juicy, tropical mango salsa creates a perfect contrast of flavors that is both light and satisfying.

Pasta with Roasted Cherry Tomatoes, Burrata, and Basil

This dish combines the sweetness of roasted cherry tomatoes with the creaminess of burrata cheese and fragrant basil.

The simple ingredients shine through, making it a light yet indulgent pasta that’s perfect for summer.

Ingredients:

• 12 oz spaghetti or rigatoni
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 balls of burrata cheese
• Fresh basil leaves, torn for garnish
• 1/4 cup Parmesan cheese, grated (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 20–25 minutes, until the tomatoes are soft and caramelized.
2. Cook pasta according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
3. Toss the cooked pasta with the roasted cherry tomatoes, adding reserved pasta water to create a smooth sauce.
4. Tear the burrata into pieces and arrange over the pasta.
5. Garnish with fresh basil and a sprinkle of Parmesan if desired.

This pasta dish is a true celebration of summer’s best ingredients.

The roasted tomatoes add a rich sweetness, while the creamy burrata elevates the flavors, making it the perfect light yet luxurious summer dinner.

Pasta with Zucchini, Feta, and Pine Nuts

This simple, yet flavorful dish features sautéed zucchini, salty feta, and crunchy pine nuts, creating a fresh and satisfying pasta that celebrates the flavors of summer.

Ingredients:

• 12 oz penne or farfalle
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/2 cup crumbled feta cheese
• Juice of 1 lemon
• Fresh mint or basil, chopped for garnish
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add the sliced zucchini and cook for 5–7 minutes, until tender and lightly golden.
4. Toss the cooked pasta with the sautéed zucchini, pine nuts, and feta cheese.
5. Drizzle with lemon juice, season with salt and pepper, and garnish with fresh herbs.

This dish is light and savory with a hint of citrus, making it a perfect option for a hot summer night.

The combination of creamy feta, crunchy pine nuts, and fresh zucchini gives a refreshing and satisfying twist to traditional pasta.

Lemon and Ricotta Pasta with Arugula and Walnuts

This refreshing pasta dish combines the creamy richness of ricotta with the bright freshness of lemon and the peppery bite of arugula.

The addition of toasted walnuts gives it a delightful crunch.

Ingredients:

• 12 oz spaghetti or linguine
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1/2 cup toasted walnuts, chopped
• 2 cups fresh arugula
• Salt and pepper to taste
• Fresh Parmesan cheese for serving (optional)

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/4 cup of pasta water.
2. In a small bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
3. Toss the cooked pasta with the ricotta mixture, adding reserved pasta water to create a creamy sauce.
4. Stir in fresh arugula and toasted walnuts.
5. Serve with freshly grated Parmesan if desired.

This dish is wonderfully creamy without being heavy, with the lemon adding a refreshing zing and the arugula providing a peppery bite.

The walnuts give a satisfying crunch, making it the perfect balance of flavors and textures for a light summer dinner.

Pasta with Pesto, Roasted Vegetables, and Mozzarella

A medley of roasted vegetables combined with homemade or store-bought pesto makes this pasta dish rich and flavorful, while the mozzarella adds a creamy touch that ties everything together.

Ingredients:

• 12 oz fusilli or rotini
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 ball fresh mozzarella, torn into pieces
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread zucchini, red bell pepper, and onion on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and caramelized.
2. Cook pasta according to package instructions. Drain, reserving some pasta water.
3. Toss the cooked pasta with pesto sauce, adding a bit of pasta water to thin the sauce as needed.
4. Add the roasted vegetables and toss to combine.
5. Tear the fresh mozzarella into pieces and gently fold it into the pasta. Garnish with fresh basil leaves.

This dish is a wonderful balance of savory, creamy, and fresh flavors.

The roasted vegetables add depth, while the mozzarella and pesto sauce create a comforting, delicious pasta dish perfect for warm weather.

Pasta with Lemon, Ricotta, and Charred Broccoli

This simple pasta dish has a burst of flavor thanks to the charred broccoli and the creamy, tangy ricotta sauce.

The lemon adds brightness, making this dish light yet satisfying.

Ingredients:

• 12 oz spaghetti or fettuccine
• 1 head broccoli, cut into florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Fresh parsley, chopped for garnish

Instructions:

1. Heat a grill pan or regular skillet over medium-high heat. Drizzle the broccoli florets with olive oil, salt, and pepper, then add to the pan. Cook for 4–5 minutes per side until charred and tender. Set aside.
2. Cook the pasta according to package directions. Drain, reserving some pasta water.
3. In a large bowl, whisk together ricotta, lemon zest, lemon juice, and Parmesan cheese.
4. Toss the cooked pasta with the ricotta mixture, adding reserved pasta water to create a creamy sauce.
5. Stir in the charred broccoli and season with salt and pepper to taste. Garnish with fresh parsley before serving.

The charred broccoli adds a smokiness that pairs beautifully with the creamy ricotta and bright lemon.

This is a great way to enjoy a lighter pasta that still feels hearty and satisfying.

Pasta with Grilled Eggplant, Tomatoes, and Fresh Mint

This Mediterranean-inspired pasta features smoky grilled eggplant and fresh tomatoes, with a hint of fresh mint to balance the flavors.

It’s a perfect summer dish that’s both flavorful and healthy.

Ingredients:

• 12 oz penne or spaghetti
• 2 small eggplants, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil, salt, and pepper, and grill for 3–4 minutes per side until tender and slightly charred.
2. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large bowl, toss the cooked pasta with the grilled eggplant, halved cherry tomatoes, and fresh mint.
4. Drizzle with balsamic vinegar for added tanginess (optional), and sprinkle with crumbled feta if desired.
5. Toss gently to combine, adding reserved pasta water to create a light sauce.

This dish brings together the earthy flavor of grilled eggplant with the sweetness of fresh tomatoes and the coolness of mint.

It’s an aromatic and satisfying pasta that captures the essence of summer in every bite.