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Summer Pasta with Vegetables

Summer Pasta with Vegetables

Pasta that shows off some of those gorgeous garden goods with plenty of spicy butter!MORE+LESS-


teaspoons fresh lemon juice


teaspoons sambal oelek (chili paste), or sriracha sauce


eggplant, sliced into thin rounds


medium zucchini, cut into thin rounds

Salt and pepper, to taste

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  • 1

    In a small bowl, combine the butter, lemon juice, zest and the chili paste or sriracha sauce. Using a wooden spoon, press and mix everything together. Lay a 10x10-inch piece of plastic wrap on a flat surface. Dollop the butter on the plastic wrap in a log shape. Roll the butter in the plastic wrap, creating a log. Put in the fridge for a few hours or until you're ready to use.

  • 2

    Place your sliced eggplant on a few towels; sprinkle with salt and let sit for 20 minutes, flipping them halfway through. This will help draw out some moisture.

  • 3

    Heat a grill (indoor or outdoor) to medium-high. Brush the veggies with oil or butter and grill until tender and nicely charred on all sides, seasoning with salt and pepper. Brush the veggies with the lemon-chili butter as they grill.

  • 4

    Roughly chop the grilled veggies. Remove the kernels from the ear of corn.

  • 5

    In the meantime, boil the pasta until al dente. Drain all but 1/3 cup of the pasta water.

  • 6

    In a large bowl, combine the pasta, reserved pasta water, chopped veggies, corn, and 3-4 tablespoons of the lemon-chili butter. Toss to coat everything with the butter.

  • 7

    Garnish with basil and serve immediately.

Expert Tips

  • If the pasta needs more butter, keep adding! Otherwise use any leftover butter as you desire.

No nutrition information available for this recipe

More About This Recipe

  • Flavored butter + grilled vegetables + pasta = WE ARE IN.I absolutely love making flavored butters. Not only is it therapeutic to mix all the textures and flavors, but – it's butter. Ding.Dang.Butter.No matter what you do it, it's still going to be butter. And I like it.So this late summer meal not only uses the last of your garden bumper crop, but it's all coated in a slightly spicy, slightly tart, finger lickin' compound butter.Plus, it's a pasta meal, sooo….You'll boil some linguine, and toss everything together with a few tablespoons of the butter. Garnish with basil and Lordy LOU, you guys. Summer summer summer.I mentioned the butter, right?Slurp.

12 super summer pasta recipes

Quick, easy and versatile, pasta is the ultimate crowd-pleaser. Often hailed as the king of comfort food, this store-cupboard staple comes into its own when paired with lighter, brighter summer flavours on a sunny day.

So, whether it’s vibrant veg or beautiful seafood finished with fresh herbs, make the most of seasonal produce with our 12 super summer pasta recipes that everyone will love…

  • 8 ounces penne or ziti
  • 2 ½ cups fresh broccoli florets
  • 1 ½ cups 1-inch pieces fresh asparagus or green beans
  • 2 large ripe tomatoes
  • 1 cup light ricotta cheese
  • ¼ cup chopped fresh basil
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 leaf Basil sprigs

Cook pasta according to package directions, adding broccoli and asparagus (or green beans) during the last 3 minutes of cooking.

Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half squeeze seeds and juice into the strainer. With the back of a spoon, push the seeds to extract the juice discard the seeds. Add ricotta cheese, basil, thyme, vinegar, olive oil, garlic, salt, and pepper to the tomato juice mix well. Chop the tomatoes stir into the ricotta mixture.

Drain the pasta and vegetables add to the bowl and toss well. Sprinkle with Parmesan. If desired, garnish with basil sprigs.

Summer Vegetable Pasta Salad

Pasta salad is a staple at summer cookouts and they are great for potlucks as well. I love a good pasta salad as much as the next person, but with the summer heat, I prefer to stay away from a mayonnaise base. I’m actually somewhat of a vinegar fanatic so I’m using a vinegar based dressing for this summer vegetable pasta salad.

Hit the farmer’s market

Our farmer’s market is in full swing right now, and I am loving it. Have you ever had a Sun Gold tomato? Those are my absolute favorite. There is nothing better than a Sun Gold tomato right off the vine! And farm fresh cucumbers have a crunch that you just don’t get from the ones at the grocery store.

Homemade dressing makes a difference

I always make my own salad dressings. They’re so easy to make, and you know exactly what is going into the dressing when you make it yourself. This dressing has a little bit of sugar in it. Usually my “sweet” is honey, but sometimes I like to mix it up.


For the Salad

  • 1/2 lb of mini farfalle (or your choice of pasta), cooked al dente
  • 2 cups sun gold or cherry tomatoes, halved
  • 2 red bell peppers, chopped
  • 2 medium cucumbers, cut into rounds, then sliced in half
  • 1/2 of a medium red onion, chopped
  • 3.5 oz feta, crumbled
  • handful of basil chiffonade

For the Dressing

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, crushed
  • 1 teaspoon sugar
  • salt and pepper to taste

Kitchen tools you may find useful:

You’ll make it over and over

I’ve made this summer vegetable pasta salad twice in the last couple of weeks, and both times it disappeared really quickly. People were going back for seconds and thirds! I’d recommend making it a day ahead…it’ll taste even better the second day when the dressing has really had a chance to soak into the pasta and vegetables!

If you think this summer vegetable pasta salad looks good, wait until you see these other recipes I’ve chosen just for you!



  1. This Fiesta Guacamole has party written all over it! Packed with bright and colorful summer veggies, it takes your favorite avocado dip to a whole new level!
  2. This versatile Corn and Feta Salad will be a hit at your next picnic or BBQs. Sweet corn, makes roasted peppers and salty feta is perfect as an appetizer, or even as a salsa with grilled chicken or fish.
  3. Talk about great colors! This Mediterranean Pasta Salad is full of color and flavor!
  4. If you love chicken fajitas, this Chicken Fajita Salad is the perfect healthy alternative.
  5. Are you in a hurry? Try my 3 Ingredient Quick Pasta Salad for a super short-cut version.
  6. Another great way to use up your farmer’s market bounty is with this delicious Summer Vegetable Quinoa Salad.
  7. NOT PICTURED- Want something even the pickiest eaters will enjoy? Our Taco Pasta Salad may be your solution. Who doesn’t love tacos?!

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Side dishes

Every meal needs something to go with it and below you will find a great selection of summer side dish recipes.

Greek Potatoes

There are roast potatoes, and then there are roast Greek Potatoes. These are next level. Delicious new potatoes coated in olive oil, lemon juice and Greek herbs and baked to perfection before getting a sprinkling of feta and fresh thyme. The perfect addition to any BBQ or picnic this summer.

Cucumber Dill Salad (Mizeria)

If you're looking for a light and healthy side dish to accompany your meals - this Cucumber Dill Salad is it. A great way to use up lots of cucumbers if you are growing them - this will be a staple at BBQs and picnics. Ready in just 2 minutes and only 70 calories a portion.

Greek Rice

Greek Rice is an easy, light and fresh side dish that is ready in under 30 minutes. Light and fluffy rice mixed with a generous amount of lemon, some shallots, garlic and then oregano and parsley for lots of added flavour. Perfect with grilled chicken or fish, and a delicious addition to a BBQ. Rice dishes don't need to be boring!

Pineapple Salsa

This easy and fresh Pineapple Salsa goes great with fish, chicken, tacos and tortilla chips and it a must at a summer BBQ! A zesty and light, chunky salsa that can liven up any meal without too many extra calories. It's colourful, a little sweet and a little spicy.

Roasted Cherry Tomatoes

Ripe cherry tomatoes roasted in a little olive oil, garlic and black pepper with some thyme until they are bursting with flavour. You can serve these Roasted Cherry Tomatoes on bread with mozzarella, or use them as a pizza topping or stirred in to pasta. A great way to use up tomatoes with very little effort, but maximum flavour.

Mediterranean Potato Salad

This Mediterranean Potato Salad has it all - put a twist on a classic and give it a try. All of the best flavours of the Mediterranean mixed up into a delicious bowl of potato salad - packed with olives, sun-dried tomatoes, lemon juice, feta and a ton of herbs.

Related Video

Gave one fork cos I didn't really make this recipe. After all the comments I improvised. Grated the zucchini, added grated carrots, basil, pine nuts, paprika and grated Pecorino Romano instead of parmesan. Oh I also added chopped sundried tomatoes. It is a pasta salad. So what? It's very nice! Btw, it makes tons.

Recipe was good but should be called "pasta salad" because that's actually what it is.

I agree with the "blah" review from someone else. It just didn't have much flavor at all. If you make this, be prepared to spend some time doctoring it up!

I liked this recipe very much, but i am a fan of favas. I found the amount of olive oil to be perfect, but I used a first-press oil rather than a plain extra-virgin this avoided the whole supermarket-style cloyingly drippy mess of adding more to get flavor. I substituted asparagus for zucchini which enhanced the favas, and used home roasted red peppers instead of yellow for a dish that had the colors of the Italian flag. I made certain to cut the asparagus to match the size of the gemmellini and served it room temperature, and I was "contento come una pasqua"

For all of the prep work involved, this was not a very impressive meal. At all. I would change ALOT in it if I were to make it again. I would definately load up on the extra virgin olive oil (which I ended up adding when I first made it), add more garlic, omit the fava beans (yuk) and use roasted pine nuts instead. Add lots more parmesan (instead of just using for a garnish, add right in to the dish when making it). I think, with all of these variations, I would make it again. I also think, with the variations, this would make a good summer pasta salad as well. But, as the recipe stands, it's pretty blah without some "doctoring up".

How to Make Summer Vegetable Pesto Pasta?

In general, pasta recipes come together fairly quickly. This summer vegetable pesto pasta is no exception. Here’s how to streamline the cooking process so you can get dinner on the table in 30 minutes.

    1. Make the pesto – if you’re making your own pesto, this is your first step. This can be done up to a few days in advance, especially if you’re making a large batch of pesto to keep on hand. If you’re using store-bought pesto, skip this step.
    2. Boil pasta – bringing the pot of water to a boil, always seems like it takes the longest. Start by getting your pot of water ready so you’re not waiting around for your pasta to cook. Once the water is boiling, add the pasta and follow the package instructions for cooking time. Make sure to reserve 1/2 cup of the pasta water before draining the pasta.
    3. Prep + Sautee veggies – chopping up the veggies is the most tedious part of this recipe. That being said, it only takes a few minutes. Try a chop the veggies so they’re roughly the same size. This will ensure they cook evenly. Add your chopped veggies to a large hot pan with a little olive oil. Add onion and saute for 5-10 minutes, or until your vegetables are tender.
    4. Toss it all together – the cooked pasta gets added to the large pan with the veggies. Add in the pesto and 1/4 cup of the reserved pasta water. This helps thin out the pesto creating a sauce.

Summer Veggies with Pasta and Shrimp

I wanted a light and healthy meal for dinner so I decided to toss some whole grain pasta together with the vegetables and shrimp. This dish was full of veggies, plump and juicy shrimp, and topped with Parmesan cheese. It was a big hit with all of us and we had the leftovers for dinner the following night and it was just as tasty. This is a quick, healthy, and delicious meal and a great way to use up those veggies in your fridge!

Clean the shrimp and place them in a dish. Season the shrimp with salt and pepper, to taste and toss in 2 cloves of minced garlic. Toss to coat evenly then cover and place into the refrigerator for 30 minutes. Cook the pasta in salted water per instructions. Drain the pasta reserving 1/4 cup of the cooking liquid. Set aside.

While the pasta is cooking heat 1/2 tablespoon in a skillet over medium high heat add the mushrooms and let them sit, without stirring, for 2-3 minutes Toss the mushrooms around and add another 1/2 tablespoon of olive oil. Next add the onion and bell pepper to the skillet, stirring occasionally, cook for 3-4 minutes add the asparagus, zucchini, and grape tomatoes and cook for 2 minutes add the last 2 cloves of minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set aside in a bowl.

Add 1/2 tablespoon of olive oil to the skillet over medium high heat. Once the pan is hot, add the shrimp and let them sit for 2 minutes then toss them to cook the other side, about 1-2 minutes, or until cooked through. Remove from the pan and set aside.

Add the last tablespoon of olive oil into the skillet then toss in the pasta, veggies, and shrimp and the reserved water. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste then sprinkle Parmesan on top toss to coat evenly. Serve immediately. Enjoy.

Summer Vegetable Pasta Salad

The next time you’re asked to bring a dish to a party, bring this Summer Vegetable Pasta Salad. It’s a pasta salad full of plenty of vegetables, cheese and tossed with a good vinaigrette. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

It’s funny because I pretty much think of the typical pasta salad as having been around forever. I used to make them in college with a quick toss of store-bought Italian dressing. It was so easy to make pasta salads that way, but when I think back… they really were not anything stellar.

And I made a lot of pasta salad for parties when I worked for a caterer back in the day. We made them in bulk in huge tubs for parties of 300 people. They were made much the same way as my college salads- with bottled Italian dressing. The truth is: everyone loves a good pasta salad, no matter how it’s made!

Now that I’m older and much, much wiser… I still make a good pasta salad. Nowadays though I add in plenty of fresh vegetables and I toss it all with a very simple, homemade vinaigrette. I think the dressing can make all the difference in a pasta salad, so homemade is the way to go!

Oh, and since I’m addicted to cheese all day every day… I add in cheese cubes too. This is the perfect recipe for bringing to a potluck party. It’s easy to make, and you can prepare it several hours ahead. Just toss it again lightly before serving.

My big secret for making pasta salads for parties (when your refrigerator is stuffed full of other things) is to put the prepared pasta salad in large zip baggies. Then you can easily plop it into a serving bowl when it’s time for your party!

18 Light and Summery Pasta Recipes

When you think of a pasta dinner, you're probably thinking of spaghetti tossed in vibrant marinara, or penne in creamy vodka sauce. But heavy, hearty sauces are far from the only way to enjoy pasta, and we have 18 pretty spectacular recipes to prove it. Recipes that are light in body, deliver on flavor, and don't require too much cooking, for simple and summery weeknight meals.

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Two classic dishes—Italian-style seafood salad and refreshing pasta salad—collide in this summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.

Beet Green and Radish Green Pesto Pasta With Roasted Beets and Radishes

Beet and radish greens make a pesto that's bolder and spicier than your average basil variety, but just as versatile. Blanched greens are ground up with toasted walnuts, raw garlic, and plenty of olive oil. The greens are reunited with their roots in the form of roasted beets and radishes.

Ricotta and Black Pepper Gnudi With Sage and Brown Butter

Thin, thin pasta surrounds cores of creamy, explosive sheep's milk ricotta, and it's all served in a brown butter and sage sauce. The gnudi are easier to make than you'd think, and the recipe requires a mere six ingredients.

Uovo in Raviolo (Runny Egg Yolk Ravioli)

Picture this: gorgeous over-sized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They're rich, delicious, and beautiful. This is the kind of dish that leaves people talking, but little do they know, it's actually pretty effortless.

The Best Spinach Lasagna

Sometimes you need a giant casserole dish full of Italian comfort food. This creamy, cheesy spinach lasagna is flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. Store-bought fresh pasta in place of no-boil noodles takes this lasagna to new heights.

Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens

This easy one-pot pasta dish is filled with browned bits of pancetta, earthy shiitake mushrooms, and wilted greens, and comes together in just 25 minutes. Finished with nutty shavings of Parmesan and freshly cracked black pepper, it's a perfect weeknight meal.

Spanish Pasta Salad With Chorizo, Piquillo Peppers, and Pickled Onion

Most pasta salad is a crime against good taste, but not this one. Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat. a lot.

Penne With Melted Vegetable Sauce

Made with vegetables that have been cooked until meltingly soft, this penne pasta dish makes the most of humble and unassuming ingredients by turning them into something downright delicious. Pasta and vegetables are cooked using the same pot, making for an especially easy clean-up.

One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy one-pot pasta dish. A perfect choice for a weeknight dinner, it comes together in less than 30 minutes and makes minimal mess since all the action occurs in a single pan.

Pasta With Chickpea Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated Parmesan to the mix).

Lighter Fettuccine Alfredo

Let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo isn't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but without putting you in a food coma? Starchy pasta water and egg replace much of the cream in this recipe without sacrificing flavor or texture.

Soba Salad With Seaweed, Cucumbers, and Asparagus

This simple and refreshing pasta salad is made with soba (buckwheat) noodles, raw cucumber, lightly cooked asparagus, and wakame seaweed. It's tossed in a lemon-soy vinaigrette with sesame oil, sesame seeds, and a hit of fresh ginger.

Vegetarian Citrus Pasta With Swiss Chard

A quick vegetarian dish comes together in less than 20 minutes and requires minimal prep work. Even though it's easy, it doesn't lack in flavor, with fresh citrus, garlic, shallots, and sumac (you'll most likely find ground sumac in the international section of your supermarket).

Squid Ink Pasta With Shrimp and Scallops

Aside from its arresting color, squid ink pasta has a subtle briny flavor that pairs well with seafood. Play up the fun black and orange colors of this dish and let the light flavors shine by tossing it in a simple white wine sauce. It's a light dish that's great for warm weather dining.

Spaghetti al Limone with Poached Chicken

In spaghetti al limone, a generous amount of lemon zest and lemon juice liven up a sauce of cream, basil, and Parmesan cheese. Chicken keeps the vibe of the dish light, but its substance elevates the pasta into more than just a plate of noodles.

Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)

For a light meal, try this quick and easy vegan pasta dish, starring snap peas, garlic, and black pepper. A touch of cornstarch helps the sauce to emulsify into a pasta-coating texture without the need for cream or eggs.

Pasta With Figs and Prosciutto

Here's another easy pasta dish that comes together in mere minutes, but it's made seasonal with an addition of fresh figs. With prosciutto, onions, and garlic, it's salty and sweet, finished off with a sprinkling of cheese.

Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole

Pasta with a light and creamy sauce, tender chunks of tuna, and bright green peas is ready in about 15 minutes start to finish. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it!

Sauteed Julienned Summer Vegetables

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!

This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.

The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.