275 summer pasta recipes

Jamie's summer vegetable lasagna: asparagus, peas, and broad beans cooked with garlic, mint, and lemon, layered with cottage cheese and pasta sheets. A fresh, fast green lasagna for warm nights.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

No-cook pasta sauce with ripe tomatoes, fresh basil, diced mozzarella, garlic, and balsamic vinegar tossed with hot penne. A fresh summer pasta that lets peak tomatoes shine.

Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.

A simple but delicious pasta dish that is perfect for lunch on a hot summer day.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.

Fettuccine tossed with grilled chicken, portobello mushrooms, Japanese eggplant, charred roma tomatoes, sun-dried tomatoes, fresh basil, and Parmesan. A summer pasta loaded with smoky flavor.

Mexicali pasta salad: tricolor pasta tossed with tart tomatillos, sweet pineapple chunks, jalapeño, cilantro, and a lime-zest dressing made from the reserved pineapple juice. Sweet, tangy, fiery summer side.

Pasta fruit salad with walnuts, mandarin oranges, grapes, and apple tossed in a creamy orange yogurt dressing. A refreshing cold side dish for potlucks and summer cookouts.