21 Summer Pastas Our Readers Love

These fresh, hearty dishes show off the best of summer produce: tomatoes, zucchini, asparagus and more.

It’s the season of grilled showstoppers and big, easy desserts, but summer pastas may just be the unsung heroes of seasonal cookouts and busy weeknights. Potentially portable, frequently vegetarian and reliably comforting, these reader favorite recipes from New York Times Cooking can shine at a potluck or be thrown together as an easy dinner for two, with leftovers you’ll definitely look forward to.

1. Pesto Pasta With Corn and Green Beans

“My husband and I squabbled over the leftovers.”

This easy pasta from David Tanis is just about as summery as you can get. Fresh green beans are combined with sweet corn and a bright pesto, which happens to be nut-free: It’s made with just parsley, basil, garlic, Parmesan, pecorino and olive oil.

Recipe: Pesto Pasta With Corn and Green Beans

2. Charred Cherry Tomato Pasta

“It’s going to be one of my regular dishes.”

Make friends with your broiler so you can enjoy this superb dish from Kevin Pang. Broiling tomatoes helps release their sweet juices, and chars their skins, making for a perfect foundation for a garlicky olive oil sauce. The twist: Stirring in a fresh egg yolk just before serving adds richness. (If you’d rather skip the yolk, a dollop of ricotta or some burrata also works.)

Recipe: Charred Cherry Tomato Pasta

3. Roasted Zucchini Pasta Salad

“Oh my god we could not get this in our mouths fast enough. We had it with a nice whole-grain, seedy sourdough. 10/10 will be making again.”

Kay Chun’s pasta salad is loaded with two pounds of zucchini, roasted until golden and caramelized, then tossed in a tangy garlic-tahini dressing. Toasted sunflower seeds and golden raisins bring a lovely mix of textures. The squash can be prepped the night before, and the whole salad a few hours in advance, so it’s a great make-ahead dish for your next picnic.

Recipe: Roasted Zucchini Pasta Salad

4. Corn and Parmesan Pasta

“I have made this several times and love it! Truly perfect as a late summer meal.”

Corn lovers, this pasta is for you. Justine Doiron cooks pasta in the same water she boils the corn cobs, imbuing the noodles with a subtle sweetness. That water, or corn broth, is then also used as the liquid in her sauce, which gets blended with corn kernels and Parmesan until smooth and creamy.

Recipe: Corn and Parmesan Pasta

5. Pasta Primavera

“This recipe is a huge winner. So fresh and delicious! I doubled it for a large dinner party of 13 since we had one vegetarian in the group.”

“Primavera” means spring, but any spring or summer vegetable is welcome in this pasta from Dan Pelosi. The vegetables are cooked until they are just tender but still crisp, then coated in a light, lemony cream sauce. Serve with fresh Parmesan and herbs.

Recipe: Pasta Primavera

6. One-Pot Zucchini-Basil Pasta

“This recipe is a great starting point for being creative or just clearing the fridge. It was a hit.”

“This was easy and fast and all I dirtied was the pot and cutting board,” one reader wrote about Alexa Weibel’s 20-minute, no-colander-necessary recipe. Cooking the noodles in just enough stock means they’re done in the same amount of time it takes the liquid to reduce into a flavorful sauce. Top with a quick gremolata of chopped parsley, salted almonds and basil.

Recipe: One-Pot Zucchini-Basil Pasta

7. Angel Hair Pasta

“This will become a staple in our household!"

Angel hair pasta doesn’t deserve its bad rap. Its perceived faults are actually its benefits: It’s one of the fastest cooking pastas, which means less time spent standing by a pot of boiling water on a hot summer day. And its delicate size lets other ingredients shine. In this simple recipe from Dan Pelosi, that’s juicy cherry tomatoes, garlic, fresh basil and parsley.

Recipe: Angel Hair Pasta

8. Tomato-Butter Pasta

“My favorite recipe on this site and my favorite meal period.”

Ali Slagle’s tomato-butter pasta takes a cue from pan con tomate for an easy recipe that requires zero knife work (yes, zero). Instead, she looks to the box grater to break down the tomato and garlic — and even crumble frozen butter. Starch from warm pasta water turns the ingredients into a thick, glossy sauce, glazing the pasta from the inside-out. But choose ripe, in-season tomatoes, if you can. As Ali says, “If your tomatoes are tasteless, your pasta will be, too.”

Recipe: Tomato-Butter Pasta

9. Pasta Salad

“As a parent of 4 kids, I’m always looking for easy ways to make a weeknight dinner that minimizes the complaining from everyone. I made this salad but didn’t do the final assembly. Then, all of my kids could do a ‘make your own pasta salad’ night. Everyone loved it.”

No shade to the mayo-drenched pasta salads of the world, but Melissa Clark’s recipe brings more zing and life to the table with her version, draped in a red wine vinaigrette bolstered by garlic and oregano and a full cup of chopped herbs. Even better? It can be made and tossed ahead of time, patiently sitting and getting better overnight.

Recipe: Pasta Salad

10. Creamy Asparagus Pasta

“I made this a couple years ago, and still think about it. I originally made it because it looked novel, but it turned out better than expected. The flavor of the kombu, asparagus, and heavy cream together was rich and savory.”

The kitchen’s greatest crime might be overcooked, mushy asparagus. Thankfully, Eric Kim’s pasta recipe ensures that those stalks receive the proper treatment. Here, they’re tossed in at the end, so the residual heat of the cooked pasta coddles them without overcooking them. It’s a perfect textural contrast to the sumptuous cream and bites of salty roasted gim.

Recipe: Creamy Asparagus Pasta

11. Summer Pasta With Zucchini, Ricotta and Basil

“This was absolutely delicious! A discovery: After eating a quarter of a recipe (or more) hot for lunch, I put the leftovers in the fridge and have been snacking on them cold, straight from the pot, throughout the afternoon. WOW! Like a creamy pasta salad, only better.”

Zucchini shines in this straightforward recipe from David Tanis, who calls for his summer pastas to be “simple and fresh, ideally made with vegetables straight from the garden or market.” Summer squash of any kind could work here. It’s cooked until soft and slightly supple, bolstered at the end with fresh lemon zest, crushed red pepper and creamy ricotta.

Recipe: Summer Pasta With Zucchini, Ricotta and Basil

12. Pasta With Fresh Tomatoes and Goat Cheese

“Feeds 4? I’m sorry, but I ate almost all of it myself.”

When a heat wave comes through, consider this recipe. It makes use of a no-cook sauce of fresh tomatoes and their juices. When combined with warm pasta, fresh goat cheese melts naturally, for a creamy, comforting sauce that hugs each bite of pasta.

Recipe: Pasta With Fresh Tomatoes and Goat Cheese

13. Asparagus-Feta Pasta

“Had rave reviews from my guests.”

This weeknight-fast pasta from Melissa Clark, easily served at room temperature, is also a great addition to any weekend potluck or picnic. Asparagus is quickly sautéed, providing welcome snap and bite, alongside creamy tangy feta and yogurt. A shower of freshly torn mint and chopped scallions adds extra brightness.

Recipe: Asparagus-Feta Pasta

14. Caramelized Zucchini Pasta

"Soo good! Even if you double it, there won’t be any leftovers.”

Cooked down until it’s jammy, grated zucchini lets its sweet, satisfying traits show in this pasta from Ali Slagle. If you’re not in a rush, keep cooking: Those flavors only improve the longer the zucchini stews. The reward for your patience is properly caramelized zucchini that can be easily frozen for the next time you make this recipe (and there will absolutely be a next time).

Recipe: Caramelized Zucchini Pasta

15. Eggplant Parmesan Pasta

“Made this for a summer dinner party and it was a crowd pleaser. It was nice to not have to turn the oven on!”

Every summer presents a paradox: Eggplants are in peak form, but heat makes turning on the oven so unappealing. To that end, Kay Chun offers this stovetop recipe, ready in a fraction of the time. Eggplant turns tender, almost melting into a pantry-friendly tomato sauce, before being topped with Parmesan, toasted panko bread crumbs and a healthy slice of mozzarella. You’ll wonder why there’s any other way to make eggplant Parmesan.

Recipe: Eggplant Parmesan Pasta

16. Pasta al Pomodoro

"Just follow the recipe. I change nothing and I find it is simple and perfect.”

While Eric Kim’s recipe can be made year-round, this vibrant pasta really sings with late summer tomatoes, when they’re at peak flavor and retain less water. For best results, use smaller, more intense varieties, like plum, grape, cherry and Campari. Comforting but light enough when the days are hot, this recipe will become your seasonal stalwart.

Recipe: Pasta al Pomodoro

17. Rasta Pasta With Jerk Chicken

“My finicky eater said it was ‘Bussing’ as the youth of today say when using slang. The child even asked for seconds!!’ This is a keeper!!!”

Punchy jerk seasoning and one mighty Scotch bonnet pepper bring out the best in this Rasta pasta recipe from Millie Peartree. She recommends a combination of colors for the recipe’s bell peppers — just right for the rainbow of summer peppers, each offering a different kind of sweetness.

Recipe: Rasta Pasta With Jerk Chicken

18. Double-Tomato Pasta Salad

“Rave reviews all around."

Tomato enthusiasts will rejoice at this Ali Slagle recipe, which uses fresh and sun-dried tomatoes. Full of saturated oomph, sun-dried tomatoes are tossed with toasted chopped nuts for much-welcome texture. A gang of greens — arugula, herbs or a combination of both — join at the end, adding even more brightness to this summery pasta salad.

Recipe: Double-Tomato Pasta Salad

19. Pasta With Chopped Pesto and Peas

“Oh, this was marvelous! After a long week of teaching, making this was a balm for a weary soul, both physically and tastefully. The first bite. Nirvana.”

No food processor? No problem. Ali Slagle’s pesto requires no special equipment. Instead, herbs, garlic, nuts and salt are purposefully chopped and smashed into a paste until they’re seamlessly transformed into a bright pesto and tossed with pasta and peas.

Recipe: Pasta With Chopped Pesto and Peas

20. Orzo Salad With Peppers and Feta

“Perfect potluck dish."

What’s the point of a pasta salad if it’s not portable and potluck-ready? Kay Chun’s version will have everyone asking for the recipe. It’s easily made ahead and better at room temperature as bites of sweet, stewed-down peppers and tomatoes beautifully complement crumbled feta.

Recipe: Orzo Salad With Peppers and Feta

21. Shrimp and Tomato Pasta

“We ate every bite and would have kept eating it if I had made more!”

Don’t overlook the abundance of cherry tomatoes available during the summer. While larger varieties are often the backbone of pasta sauces, they can lack the concentrated sweetness of their smaller siblings. In this easy weeknight recipe, Naz Deravian marries frozen shrimp, a freezer staple for most, with colorful cherry tomatoes that develop even deeper flavor thanks to a fennel- and garlic-infused oil.

Recipe: Shrimp and Tomato Pasta

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