Summer is the season of easygoing meals, vibrant ingredients, and gathering around the table with good company. And nothing captures that spirit quite like a bowl of pasta—whether it’s served chilled at a picnic, warm for a backyard dinner, or sizzling hot straight off the grill. Pasta is the ultimate blank canvas for seasonal flavors, and in the heat of summer, it shines with garden-fresh vegetables, zesty dressings, grilled proteins, and bright herbs that make every bite feel like a celebration.
In this collection of 14 summer pasta recipes, you’ll find dishes that fit every kind of summer vibe. Craving something light and refreshing for a hot day? Try a chilled pasta salad bursting with cherry tomatoes, cucumbers, and a tangy vinaigrette. Hosting a barbecue? Fire up the grill for smoky pasta tossed with charred vegetables or grilled shrimp. Planning a casual dinner on the patio? There are warm, comforting options that still feel light enough for a warm evening. These recipes are perfect for picnics, potlucks, quick weeknight meals, or weekend cookouts, offering a mix of flavors, textures, and temperatures to suit any summer occasion.
Whether you’re in the mood for Mediterranean flavors, spicy southwestern twists, or classic Italian comfort, there’s something here to make your summer cooking exciting and effortless. These pasta dishes don’t just taste amazing—they also look gorgeous on the plate, making them ideal for sharing and celebrating everything we love about summer.
Pesto Chicken Pasta with Arugula
Pesto Chicken Pasta with Arugula is a delightful dish that combines tender chicken, fresh arugula, and a vibrant pesto sauce. This recipe is not only packed with flavor but is also quick and easy to whip up, making it perfect for summer gatherings or a simple weeknight meal. The nutty flavors from the pesto and the peppery bite of arugula come together beautifully in this pasta dish.
With its light texture and refreshing taste, this pasta can be enjoyed cold, warm, or right off the grill. It’s versatile enough to impress guests at a summer barbecue or satisfy your family’s dinner cravings. Give this recipe a try, and enjoy the burst of flavors!
Ingredients
- 12 ounces pasta (your choice)
- 2 cups cooked chicken, diced
- 1 cup fresh arugula
- 1 cup basil pesto
- 1/4 cup pine nuts, toasted
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: In a large bowl, combine the cooked chicken and pesto. Mix well to coat the chicken evenly.
- Combine Ingredients: Add the cooked pasta, arugula, cherry tomatoes, and olive oil to the bowl with the chicken and pesto. Toss everything together until well mixed.
- Season: Add salt and pepper to taste, and sprinkle the toasted pine nuts on top.
- Serve: Enjoy warm, or refrigerate for about 30 minutes for a refreshing cold pasta dish.
Lemon Garlic Shrimp Pasta
Lemon Garlic Shrimp Pasta is a delightful dish that perfectly balances bright flavors and hearty textures. The zesty lemon and fragrant garlic complement the tender shrimp, making it a crowd-pleaser for any occasion. Plus, it’s simple to whip up, requiring only a few ingredients and minimal prep time.
This pasta dish can be enjoyed warm right off the stove or chilled as a refreshing summer salad. It’s perfect for a light lunch, dinner, or even a picnic. The combination of garlic and lemon gives it a refreshing twist that truly captures the essence of summer.
Ingredients
- 8 ounces spaghetti or fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Add Flavorings: Stir in lemon juice, lemon zest, and red pepper flakes. Season with salt and pepper to taste. Toss to combine.
- Combine Pasta and Shrimp: Add the cooked pasta to the skillet and toss everything together until well combined. Remove from heat and sprinkle with fresh parsley.
- Serve: Enjoy warm, or let it cool to serve as a refreshing cold pasta salad.
Tuna and White Bean Pasta Salad
This Tuna and White Bean Pasta Salad is a refreshing dish perfect for summer. It combines the creaminess of white beans with the savory flavor of tuna, making it both filling and nutritious. The addition of fresh veggies adds crunch, while a light dressing brings everything together. It’s simple to prepare and can be served cold, making it an ideal choice for picnics or quick lunches.
This pasta salad is versatile and allows for substitutions based on your preferences. You can enjoy it on its own, as a side dish, or even as a light main course. With its combination of protein and fiber, it’s a satisfying meal that won’t weigh you down.
Ingredients
- 8 oz pasta (your choice)
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (5 oz) tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Drain and let cool.
- Mix the Salad: In a large bowl, combine the cooled pasta, white beans, tuna, cherry tomatoes, black olives, red onion, and parsley.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour it over the pasta salad and toss gently to combine.
- Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Enjoy this delightful pasta salad cold!
Grilled Vegetable Penne
Grilled Vegetable Penne is a delightful summer dish that combines the smoky flavors of grilled veggies with the comforting texture of penne pasta. It’s a vibrant and colorful meal that’s as pleasing to the eye as it is to the palate. Perfect for a light lunch or dinner, this recipe is simple to whip up and can be enjoyed warm or cold, making it versatile for any occasion.
The combination of grilled zucchini, eggplant, and bell peppers adds a lovely crunch and depth of flavor, while a drizzle of olive oil and fresh basil ties everything together beautifully. Whether served at a picnic or as a side dish for a barbecue, Grilled Vegetable Penne is sure to impress.
Ingredients
- 12 ounces penne pasta
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Vegetables: Preheat the grill to medium-high heat. Toss the zucchini, eggplant, and bell peppers with olive oil, salt, pepper, and Italian seasoning.
- Grill the Vegetables: Place the vegetables on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and chop into bite-sized pieces.
- Combine: In a large bowl, combine the cooked penne pasta, grilled vegetables, and fresh basil. If desired, sprinkle grated Parmesan cheese on top before serving.
- Serve: Enjoy your Grilled Vegetable Penne warm, or let it cool and serve it as a refreshing pasta salad.
Caprese Pasta Salad with Fresh Basil
Caprese pasta salad brings together the fresh flavors of summer in a delightful and easy-to-make dish. Combining al dente pasta with juicy tomatoes, creamy mozzarella, and aromatic basil, this salad bursts with flavor in every bite. It’s a light, refreshing option perfect for warm days, and you can serve it cold or at room temperature, making it a versatile choice for picnics or barbecues.
Preparing this salad is a breeze, making it an ideal recipe for those busy summer days. Simply cook your pasta, toss in the ingredients, and drizzle with olive oil and balsamic vinegar for a delicious finish. Enjoy it as a side or as a light main dish!
Ingredients
- 8 ounces rotini or penne pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/2 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Mix the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
- Dress the Salad: Drizzle the olive oil and balsamic vinegar over the salad. Toss gently to combine. Season with salt and pepper to taste.
- Serve: Enjoy immediately or refrigerate for about 30 minutes for the flavors to meld.
Spicy Chorizo and Tomato Fusilli
Spicy Chorizo and Tomato Fusilli is a bold and flavorful dish that captures the essence of summer. With the zesty kick of chorizo combined with the sweetness of ripe tomatoes, this pasta is both satisfying and light, making it perfect for warm weather. It’s simple to prepare, allowing you to whip it up quickly for a weeknight dinner or a weekend gathering.
The combination of spices in the chorizo adds heat, while the tomatoes create a rich sauce that clings beautifully to the fusilli. Fresh herbs elevate the flavors, providing a bright contrast. Whether served warm or at room temperature, this dish is a crowd-pleaser that showcases the vibrant flavors of summer.
Ingredients
- 12 ounces fusilli pasta
- 8 ounces chorizo, sliced
- 2 cups cherry tomatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fusilli according to package instructions until al dente. Drain and set aside.
- Sauté the Chorizo: In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes.
- Cook the Vegetables: Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes; cook for an additional minute until fragrant.
- Add Tomatoes: Toss in the cherry tomatoes and season with salt and pepper. Cook until tomatoes are slightly softened, about 5 minutes.
- Combine: Add the drained pasta to the skillet and mix well to combine all ingredients. Stir in the fresh basil and Parmesan cheese before serving.
Zucchini Noodle Pasta with Avocado Sauce
Zucchini noodle pasta with avocado sauce is a fresh and light dish perfect for summer days. The creamy avocado sauce adds a rich, buttery flavor that pairs beautifully with the tender zucchini noodles, creating a delightful balance of textures. This recipe is not only tasty but also simple to prepare, making it a go-to choice for quick meals.
Whether served cold for a picnic or warmed up for a cozy dinner, this dish is versatile and satisfying. Plus, it’s a fantastic way to sneak in some vegetables while enjoying a delightful pasta experience!
Ingredients
- 2 medium zucchinis, spiralized
- 2 ripe avocados
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 cup fresh basil leaves
- Salt and pepper, to taste
- Cherry tomatoes, halved (for topping)
- Grated parmesan cheese (optional)
Instructions
- Make the Sauce: In a blender or food processor, combine avocados, garlic, lemon juice, fresh basil, salt, and pepper. Blend until smooth and creamy.
- Prepare the Zoodles: Use a spiralizer to create zucchini noodles. If you don’t have one, simply slice the zucchinis into thin strips.
- Combine: In a large bowl, mix the zucchini noodles with the avocado sauce until well coated.
- Serve: Top with halved cherry tomatoes and sprinkle with parmesan cheese, if desired. Enjoy cold or warmed!
Mediterranean Orzo Salad
This Mediterranean Orzo Salad is a refreshing dish perfect for summer days! It’s light yet satisfying, combining the nutty flavors of orzo with crisp vegetables and creamy feta cheese. The dressing is a zesty blend that takes all the ingredients to the next level, making it a crowd-pleaser at any picnic or barbecue.
Simple to prepare, this salad can be made in advance and served cold or at room temperature. It’s a great option for meal prep or a quick lunch, bursting with fresh Mediterranean flavors that will make your taste buds dance.
Ingredients
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup red bell pepper, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Orzo: In a pot of boiling salted water, cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- Mix the Ingredients: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, black olives, feta cheese, red bell pepper, and parsley.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Toss Together: Pour the dressing over the salad and toss until everything is well coated.
- Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Chicken Alfredo with Grilled Asparagus
This Chicken Alfredo with Grilled Asparagus is a creamy and comforting dish that’s perfect for any occasion. The rich Alfredo sauce, combined with tender chicken and fresh asparagus, creates a delightful flavor that complements the pasta beautifully. It’s simple to make, making it an ideal weeknight dinner or a dish to impress guests.
The grilled asparagus adds a smoky touch and a vibrant color, making the dish not only delicious but also visually appealing. Plus, you can serve it warm or chill it for a refreshing cold pasta salad version for those hot summer days.
Ingredients
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 bunch asparagus, trimmed
- Fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Grill the Chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest before slicing.
- Grill the Asparagus: In the same skillet or on a grill pan, add asparagus and grill for about 3-4 minutes until tender and slightly charred.
- Make the Alfredo Sauce: In a saucepan, heat the heavy cream over medium heat. Stir in the minced garlic, Italian seasoning, and Parmesan cheese until smooth and creamy.
- Combine: Toss the cooked pasta with the Alfredo sauce, sliced chicken, and grilled asparagus. Serve hot, garnished with fresh parsley.
Linguine with Clam Sauce
Linguine with clam sauce is a delightful pasta dish that perfectly captures the essence of summer. The tender linguine is bathed in a light, garlic-infused sauce that highlights the briny sweetness of fresh clams. It’s an easy and satisfying recipe, ideal for weeknight dinners or special occasions.
The combination of flavors is simply irresistible, with the bright notes of lemon and fresh parsley adding a refreshing touch. Plus, this dish is quick to prepare, making it a great choice for those busy summer evenings when you want something delicious without spending hours in the kitchen.
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 pound fresh clams, scrubbed
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add wine and clams: Pour in the white wine and add the clams. Cover the skillet and cook for about 5-7 minutes, or until the clams open up.
- Combine: Once the clams are open, stir in the cooked linguine, red pepper flakes, lemon juice, and parsley. Toss everything together until well combined. Season with salt and pepper to taste.
- Serve: Plate the linguine, garnishing with extra parsley and lemon wedges if desired. Enjoy your meal!
Tomato and Mozzarella Skewered Pasta
Tomato and mozzarella skewered pasta is a fun and vibrant dish that’s perfect for summer gatherings. The combination of fresh tomatoes and creamy mozzarella, paired with al dente pasta, creates a delightful contrast of flavors and textures. This recipe is simple to make, making it a great option for both beginner cooks and seasoned chefs looking to whip up something quick and refreshing.
These skewers are not only visually appealing but also incredibly versatile. You can serve them cold as a salad or warm them up for a cozy meal. Add a drizzle of olive oil and a sprinkle of fresh basil for an extra burst of flavor. Enjoy the taste of summer with each bite!
Ingredients
- 8 ounces pasta (such as penne or fusilli)
- 1 pint cherry tomatoes
- 8 ounces fresh mozzarella balls
- Fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Skewers (wooden or metal)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and let it cool.
- Prepare the Skewers: On each skewer, alternate threading cherry tomatoes, mozzarella balls, and cooked pasta. Leave some space between each item for a nice presentation.
- Season: Once all ingredients are skewered, drizzle with olive oil and season with salt and pepper. Add fresh basil leaves between the layers for extra flavor.
- Serve: Arrange the skewers on a platter. You can serve them immediately or chill them in the fridge for a refreshing cold option.
Cold Sesame Noodles with Vegetables
Cold sesame noodles with vegetables are a refreshing dish perfect for hot summer days. This recipe combines the nutty flavor of sesame with fresh, crisp veggies, creating a meal that is light yet satisfying. It’s easy to whip up and can be enjoyed cold, making it a great option for picnics or quick lunches.
The noodles are tossed in a creamy sesame sauce that balances sweetness and tanginess, while the colorful vegetables add texture and flavor. This dish is not just delicious but also visually appealing, making it a hit at any gathering!
Ingredients
- 8 ounces of spaghetti or lo mein noodles
- 1/4 cup sesame paste or tahini
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili oil (optional)
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup cucumber, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions, then rinse under cold water and drain.
- In a mixing bowl, whisk together the sesame paste, soy sauce, rice vinegar, honey, and chili oil until smooth.
- In a large bowl, combine the cooled noodles with the sauce, tossing to coat thoroughly.
- Add in the broccoli, bell peppers, cucumber, and green onions. Mix gently to combine.
- Serve chilled or at room temperature, garnished with sesame seeds.
Beef and Broccoli Stir-Fry Noodles
This Beef and Broccoli Stir-Fry Noodles dish is a perfect blend of flavors and textures. Tender beef, vibrant broccoli, and savory noodles come together in a quick and easy recipe that’s great for any meal—hot or cold!
It’s a delightful way to enjoy summer produce while indulging in hearty noodles. Pairing the beef with a delicious sauce adds a touch of sweetness and richness that makes every bite satisfying.
Ingredients
- 8 ounces of stir-fry noodles
- 1 pound of beef sirloin, thinly sliced
- 2 cups of broccoli florets
- 1 cup of baby carrots, halved
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Cook the Noodles: Prepare the stir-fry noodles according to package instructions. Drain and set aside.
- Stir-Fry the Beef: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
- Add the Vegetables: In the same skillet, add the minced garlic, broccoli, and baby carrots. Stir-fry for about 5 minutes or until vegetables are tender-crisp.
- Combine Everything: Return the beef to the skillet and pour in the soy sauce and oyster sauce. Toss everything together and let it cook for another 2-3 minutes.
- Mix in the Noodles: Add the cooked noodles to the skillet and toss until all ingredients are well combined. Season with salt and pepper to taste.
- Serve: Transfer to plates and sprinkle with sesame seeds before serving.
Peach and Prosciutto Pasta Salad
Peach and prosciutto pasta salad is a delightful combination of sweet and savory flavors, perfect for summer gatherings or a light meal. The juicy peaches add a fresh burst of sweetness, while the prosciutto brings a savory richness that balances the dish beautifully. This recipe is simple to whip up, making it an ideal choice for both seasoned cooks and kitchen novices.
The pasta serves as a hearty base, and you can customize the salad with your favorite greens and herbs. Toss it all together with a light dressing, and you have a refreshing dish that’s sure to impress at any barbecue or picnic.
Ingredients
- 8 oz pasta (like fettuccine or spaghetti)
- 2 ripe peaches, sliced
- 4 oz prosciutto, torn into pieces
- 2 cups arugula or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil or mint, chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, sliced peaches, prosciutto, arugula, cherry tomatoes, and herbs.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the pasta salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together.
Final Thoughts
With these 14 summer pasta recipes in your rotation, you’ll never run out of fresh, flavorful ideas to serve all season long. From chilled salads to grilled creations, these dishes are proof that pasta isn’t just for cozy nights in—it’s a summer staple you’ll keep coming back to. Dive in and discover your new favorite way to enjoy pasta under the sun.
