10 Really Amazing Easy Summer Pasta Recipes

The gorgeous girls eat carbs all summer and live each day like it’s their last in Positano.

In June, we all thought summer was lost in the Hermes post but now that we’ve had at least two sunny days in a row (no one has taken any sudden action), it’s time to brush off the dust. clean salads, wash planes in the yard, and talk to neighbors to warn them of a gathering that is sure to start as a civilized dinner with friends but takes place outdoors , chaos in the karaoke full of roses within an hour.

That’s right, cold pasta salad season *will* continue because this is our Italian vinegar era and we will die on the hill of spaghetti straps, scarves and parmesan bread whether summer comes or not.

Here are 10 yummy summer noodle recipes that will make Davide of Love Island say ‘ashtag bellissima!

1. Spicy tomato pasta

Pocket friendly dinner doesn’t get better than this. Easy cooking, £1 dinners are this girl’s specialty, and we’re happy for that as these Love On Tour tickets won’t be self-funding.

SERVER 4

BEFORE:



CHEF:

EASY

1. Boil your pasta. In a large skillet, sauté onion until soft, then add tomato puree, chili pepper, paprika, and garlic.
2. Add the cream cheese and some leftover pasta water to loosen the sauce.
3. Season with salt and pepper and add some grated parmesan.
4. Toss the cooked pasta into the sauce, combine and garnish with fresh parsley.

Past formula @dishesbydaisy

2. Life Changing Vegan Summer Pasta Salad

Eating plants doesn’t have to be complicated. This summer pasta salad is perfect for a BBQ party or an easy weeknight meal, paired with a simple and refreshing summer dressing.

1. Boil your pasta. Drain and add to a wooden serving bowl for a great outdoor feel.
2. Add all of your summer pasta salad ingredients to the bowl along with the pasta.
3. Prepare your marinade, stir a little then pour over the pasta salad and toss. That’s it!

Past formula @healthygirlkitchen

3. Nando’s Pasta ice cream

Are lemons and herbs a good medicine? Ask a friend. Luckily, this one is made by means in any case…

1. Start by boiling your pasta.
2. In a large saucepan, saute onion and red pepper until tender.
3. Add cream cheese, paprika, garlic powder, tomato puree, and Nando sauce.
4. Add a little bit of the remaining noodle juice to loosen the sauce and cook for a few minutes.
5. Add your cooked pasta and stir until coated. Top with deep fried bread and fresh parsley.

Past formula @dishesbydaisy

4. Italian Pasta Salad

When your bank balance doesn’t go to Positano, you make Positano come to you.

After your cooked noodles have cooled, place the salad ingredients, herbs, and sauce in a large bowl and add. They call it dolce far niente.

Past formula @wellnessbykay

5. Summer Pasta Salad

Tonight’s forecast: Call Me By Your Name dinner in the garden with a glass of Aperol Spritz.

1. Chop all the ingredients and boil the pasta.
2. In a food processor, blend olive oil, lemon juice, garlic, honey, fresh parsley, and salt to make a delicious summer sauce.
3. In a bowl, combine all the chopped ingredients and your turkey with the pasta.
4. Pour the mixture on top and mix together.

Past formula @simplelifepleasures

6. Pink wine pasta

Pasta with a whole bottle of rosé…sorry, ma’am, are you a psychic?

1. Put some butter in the pan, then add some olive oil.
2. Saute cherry tomatoes, garlic, butter and olive oil until fragrant.
3. Go in with your bottle of rose water (yes, this recipe calls for an *raw* bottle, we don’t make rules but we’ll gladly follow..
4. Bring to a boil and season to taste with salt.
5. Cook the noodles of your choice in boiling water for 2 minutes, then add it to the rose sauce.
6. Let it boil. When most of the alcohol has evaporated, the pasta will be done cooking.
7. To finish, coat some crispy prosciutto breadcrumbs on top – add some prosciutto breadcrumbs to the air fryer until crisp, then pulse in the food processor to create breadcrumbs.

Past formula @thehungerd Con

7. Spicy Aubergine & Nduja Rigatoni

If you’re craving novelty and summary, this pasta dish garnished with refreshing mint and lemonade will make you salivate faster than you can tell in Davide.

1. Start by dicing your aubergine and boiling your pasta in salted water.
2. Fry your aubergine in a hot pan, adding oil only when it’s slightly browned.
3. Add your ‘Nduja and a little pasta water to loosen it up.
4. Continue with your oregano and add a little olive oil.
5. Add your ketchup to the aubergine sauce and shake well.
6. Add in another ladle of starchy pasta water.
7. Garnish with fresh mint and a large squeeze of lemon and shake one more time.
8. Serve on a plate, add fresh mint and sprinkle with pecorino cheese.

Past formula @mobkitchen

8. Summer Spaghetti Without Cream Cheese

No cheese, no cream, no foam… What witchcraft is this? This creamy noodle dish is made with yellow cherry tomatoes.

1. Place golden cherry tomatoes, fresh oregano, garlic (with skin), olive oil, salt and pepper in a roasting dish.
2. Roast all of these at 150°C for an hour and a half.
3. Peel the garlic, put all the roasted ingredients in a pot along with some water and coconut milk.
4. Blend it until creamy, mix with your choice of pasta and enjoy!

Past formula @katcancook

9. Summer Staple Rainbow Pasta Salad

POV: it is 24 degrees. Fleetwood Mac’s Gypsy hits the radio, your garden furniture just arrived, and you’ve had a productive morning brewing a lethal shot of rum. Have an impromptu BBQ with friends and a pasta dish to have a good time.

1. Simply combine all your ingredients after chopping, mix with sauce and serve cold for an easy and iconic pasta dish.

Past formula @kroger

10. Tortellini Caprese Salad

Made with tortellini stuffed with cheese, fresh mozzarella, tomatoes, asparagus, and balsamic glaze, this cold Caprese pasta salad is the perfect summer accompaniment to your next picnic or garden gathering. friend.

1. Saute the asparagus in a large skillet with 1 tablespoon olive oil, salt, and pepper.
2. Cook for about 10 minutes, then chop into bite-sized pieces.
3. Boil tortellini according to package directions, drain and let cool.
4. Place the cooled tortellini and asparagus in a large mixing bowl with the tomatoes, mozzarella cheese, fresh basil, remaining olive oil, balsamic glaze, and Italian seasoning.
5. Kumquat to combine and season with salt and pepper to taste.
6. Place in the refrigerator for an hour before using.

Past formula @wellnessbykay