Gorgeous, gorgeous girls eat carbs all summer long and live every day like it’s their Positano last.
June had us all thinking summer had got lost in the Hermes post but now we’ve had at least two whole consecutive days of sunshine (no one make any sudden movements), it’s time to dust off the salad tongs, jet wash the patio and nip round to the neighbours to warn them about the gathering that will no doubt start off as a civilised al fresco dinner with friends but descend into open air, rose-fuelled karaoke chaos within the hour.
That’s right, cold pasta salad season *will* go ahead because this is our Italian vinaigrette era and we will die on this hill of spaghetti strap dresses, bandanas and parmesan whether summer sticks around or not.
Here’s 10 delicious summer pasta recipes that would make Love Island’s Davide say ‘ashtag bellissima!
1. Spicy Tomato Pasta
Budget-friendly dinners don’t get better than this. Cooking up easy, £1 dinners is this girl’s speciality, and we’re glad about it because these Love On Tour tickets won’t fund themselves.
- Boil your pasta. In a large frying pan, sauté the onion until soft, then add in the tomato puree, chilli flakes, paprika and garlic.
- Add the cream cheese and some leftover pasta water to loosen the sauce.
- Season with salt and pepper and add in some grated parmesan.
- Add the cooked pasta to the sauce, combine and garnish with fresh parsley.
Recipe via @dishesbydaisy
2. Life-Changing Vegan Summer Pasta Salad
Eating plant-based doesn’t have to be complicated. This summer pasta salad is perfect for throwing together for BBQ season or an easy weekday meal, tied together with a simple and refreshing summer vinaigrette.
- Boil your pasta. Drain and add to a wooden serving bowl for ultimate al fresco vibes.
- Add all your summer pasta salad ingredients into the bowl with the pasta.
- Prepare your dressing, give it a little stir then pour over the top of the pasta salad and give it a toss. Et voila!
Recipe via @healthygirlkitchen
3. Creamy Nando’s Pasta
Is lemon and herb an ick? Asking for a friend. Fortunately, this one’s made with medium in any case…
- Start out by boiling your pasta.
- In a large saucepan, sauté your onion and red pepper until soft.
- Add in your cream cheese, paprika, garlic powder, tomato puree and Nando’s sauce.
- Add in a bit of leftover pasta water to loosen the sauce and cook for a few minutes.
- Add in your cooked pasta and stir until covered. Top with crispy pan-fried halloumi and fresh parsley.
Recipe via @dishesbydaisy
4. Italian Pasta Salad
When your bank balance won’t stretch to Positano, you make Positano come to you.
Once your cooked pasta has cooled, add the salad ingredients, herbs and dressing in a big bowl and dig in. They call it dolce far niente.
Recipe via @wellnessbykay
5. Summer Pasta Salad
Tonight’s forecast: a Call Me By Your Name dinner in the garden with a goblet of Aperol Spritz.
- Chop all your ingredients and boil your pasta.
- In a food blender, blitz your olive oil, lemon juice, garlic, honey, fresh parsley and salt to make the delicious summer dressing.
- In a bowl, combine all your chopped ingredients and turkey with the pasta.
- Pour over the dressing and toss together.
Recipe via @simplelifepleasures
6. Rose Wine Pasta
Pasta with an entire bottle of rose wine… sorry, Ma’am, have you always been psychic?
- Add a knob of butter to your pan, followed by a generous measure of olive oil.
- Sauté your cherry tomatoes, garlic, butter and olive oil until fragrant.
- Go in with your bottle of rose (yes, this recipe demands one *whole* bottle, we don’t make the rules but we will gladly follow them. Just maybe stick to the chicken wine (IYKYK) over Whispering Angel £££).
- Bring that to a boil and season liberally with salt.
- Cook your pasta of choice for 2 minutes in boiling water, then add it to your rose sauce.
- Let that boil. When most of the wine has evaporated, the pasta will be done cooking.
- To finish, top with some crispy prosciutto breadcrumbs – add some pieces of prosciutto into an air fryer until crisp, then pulse in the food processor to make breadcrumbs.
Recipe via @thehungerdiaries
7. Spicy Aubergine & Nduja Rigatoni
If fresh and summary is what you’re craving, this pasta dish garnished with refreshing mint and lemon juice will have you salivating quicker than you can say Davide.
- Start by dicing your aubergine and boiling your pasta in salted water.
- Fry your aubergine in a hot pan, only adding the oil once it’s slightly browned.
- Add in your ‘Nduja and a bit of pasta water to loosen it up.
- Go in with your oregano and a bit more olive oil.
- Add your rigatoni into the aubergine sauce and give it a shake.
- Add in another ladle of starchy pasta water.
- Garnish with fresh mint and a big squeeze of lemon juice and give it another shake.
- Plate up, add more fresh mint and a sprinkling of pecorino cheese.
Recipe via @mobkitchen
8. No Cheese Creamy Summer Pasta
No cheese, no cream, no houmous… What is this witchcraft? This creamy pasta dish is made with yellow cherry tomatoes.
- Add the yellow cherry tomatoes, fresh oregano, garlic (skin on), olive oil, salt and pepper to a roasting dish.
- Roast all this at 150°C for an hour and a half.
- Peel the garlic gloves, add all your roasted ingredients to a saucepan with some water and coconut milk.
- Blend it up until creamy, toss with your choice of pasta and dig in!
Recipe via @katcancook
9. Summer Staple Rainbow Pasta Salad
POV: it’s 24 degrees. Fleetwood Mac’s Gypsy comes on the radio, your garden furniture has just been delivered and you’ve had a productive morning making a lethal rum punch. Cue the impromptu BBQ with pals and a pasta dish to soak up the good times.
- Simply combine all your ingredients once chopped, toss with your dressing and serve cold for an easy and iconic pasta dish.
Recipe via @kroger
10. Tortellini Caprese Salad
Made with cheese stuffed tortellini, fresh mozzarella, tomatoes, asparagus and balsamic glaze, this cold Caprese pasta salad is the perfect summer side dish for your next picnic or garden gathering.
- Sauté the asparagus in a large pan with 1 tbsp of olive oil, salt and pepper.
- Cook for around 10 minutes, then chop into bite size chunks.
- Boil the tortellini according to packet instructions, drain and allow to cool.
- Add cooled tortellini and asparagus to a large mixing bowl with the tomatoes, mozzarella cheese, fresh basil, remaining olive oil, balsamic glaze and Italian seasoning.
- Toss to combine and season with salt and pepper to taste.
- Place in the fridge for one hour before serving.
Recipe via @wellnessbykay