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–+ servings
a closeup of a plate of summer pasta salad

Summer Pasta Recipe

Isabel Laessig
Bright, fresh, wholesome Summer Pasta is only minutes away! Showcasing the best of summer's harvest, this side is a picnic classic.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 506 kcal

Equipment

  • Coriander
  • Large pot

Ingredients
  

  • 12 oz Orecchiette pasta or preferred small pasta
  • 1 medium Zucchini
  • 2 cups Cherry tomatoes
  • ½ cups Olives
  • ¼ teaspoons Chili flakes
  • ¼ cup Olive oil
  • ¼ cup Fresh basil
  • ¼ cups Parmesan cheese
  • pinch Salt and pepper to taste

Instructions
 

  • Boil the pasta to package instructions. While the pasta is cooking, rinse the zucchini and tomatoes, and cut them into bite-sized pieces.
    12 oz Orecchiette pasta, 1 medium Zucchini, 2 cups Cherry tomatoes
    zucchini chopped into bite sized pieces on a cutting board
  • Once the pasta is done cooking, drain it, then rinse the pasta under cool water to ensure it doesn't overcook. Set the pasta aside.
    the pasta in a pot of water after being cooked
  • Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once nice and hot, add the zucchini and tomatoes and cook for 5-7 minutes, until golden brown and tender. Season lightly with salt and pepper.
    ¼ cup Olive oil, pinch Salt and pepper
    zucchini and tomatoes sauteed in a pan
  • Add in the drained pasta, and stir well.
    the pasta added to the pan of cooked vegetables
  • Add the olives and toss gently to combine.
    ½ cups Olives
    olives added to the pan of pasta and vegetables
  • Sprinkle with chili flakes, fresh basil leaves, a drizzle of olive oil, and freshly grated Parmesan cheese, and serve!
    ¼ teaspoons Chili flakes, ¼ cup Fresh basil, ¼ cups Parmesan cheese
    a finished bowl of summer pasta with basil and parmesan garnish

Notes

  • This is a fresh, light pasta dish that relies on the flavors of the vegetables, so make sure to get fresh, quality ingredients!
  • Letting pasta rest is a great way to enhance the flavors! Rest this pasta in the fridge for 30 minutes before serving for a chilled pasta salad perfect for picnics or hot summer days. It'll taste better than ever.
  • As a summer salad, this is the perfect recipe for substitutions based on what vegetables are fresh! Swap the zucchini out for yellow squash, or chop up a hearty heirloom tomato instead of cherry tomatoes. You can even add in sauteed onions or fresh garlic scapes!
  • Swap in gluten-free pasta to make this dish perfect for gluten-sensitive loved ones. Just be sure to serve it warm, as gluten-free pasta tends to harden when chilled more than glutenous pasta does.
  • If you're looking for a vegan meal, use vegan Parmesan or nutritional yeast flakes instead of classic dairy Parmesan cheese!
  • For a little extra boost of flavor, add a squeeze of fresh lemon juice!

Nutrition

Serving: 1servingCalories: 506kcalCarbohydrates: 69gProtein: 15gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 383mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 694IUVitamin C: 26mgCalcium: 120mgIron: 2mg
Keyword pasta recipes for summer, summer pasta dish, summer pasta recipe, summer pastas
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