12 Delicious Tonys Summer Pasta Recipes

Oh, summer nights are made for easy, breezy meals that bring everyone to the table with minimal fuss and maximum flavor. That’s why we’ve gathered 12 Delicious Tony’s Summer Pasta Recipes—your go-to guide for turning simple ingredients into unforgettable dishes. From light and zesty to rich and comforting, these recipes are sure to keep your summer cooking exciting. Ready to dive in? Let’s get cooking!

Tonys Summer Pasta with Fresh Basil and Cherry Tomatoes

Ready to bring a taste of summer to your table? This simple yet vibrant pasta dish combines the freshness of basil and the sweetness of cherry tomatoes for a meal that’s as delightful to make as it is to eat.

Ingredients

• Pasta – 8 oz
• Cherry tomatoes – 1 cup
• Fresh basil – ¼ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add thinly sliced garlic and sauté until fragrant, about 1 minute. Tip: Keep the garlic moving to prevent burning.
4. Add halved cherry tomatoes to the pan and cook until they just begin to soften, about 3 minutes.
5. Drain the pasta, reserving ½ cup of the pasta water.
6. Add the drained pasta to the pan with the tomatoes and garlic. Toss to combine, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Remove from heat and stir in torn fresh basil leaves and salt.

With its al dente pasta, juicy tomatoes, and aromatic basil, this dish is a celebration of summer flavors. Serve it with a sprinkle of Parmesan cheese or alongside grilled chicken for a heartier meal.

Creamy Tonys Summer Pasta with Avocado and Lemon

You’re about to dive into making a dish that’s as refreshing as a summer breeze. This creamy pasta combines the richness of avocado with the zesty kick of lemon, creating a perfect balance for those warm evenings.

Ingredients

• Pasta – 8 oz
• Avocado – 1, ripe
• Lemon – 1, juiced
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, halve the avocado, remove the pit, and scoop the flesh into a blender.
3. Add the lemon juice, minced garlic, olive oil, salt, and black pepper to the blender. Blend until smooth and creamy.
4. Drain the pasta, reserving ½ cup of the pasta water.
5. Return the pasta to the pot. Pour the avocado sauce over the pasta and toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. Serve immediately, garnished with additional lemon zest or black pepper if desired.

Zesty and creamy, this pasta dish offers a delightful contrast of textures and flavors. For an extra touch, serve it chilled on a hot day or alongside grilled chicken for a more substantial meal.

Spicy Tonys Summer Pasta with Chili Flakes and Garlic

Zesty flavors come alive in this simple yet bold dish, perfect for those warm summer evenings when you crave something with a bit of heat. Follow these steps to create a meal that’s as vibrant as the season itself.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Chili flakes – 1 tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to ensure the pasta is well seasoned from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and chili flakes, sautéing for 1-2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the pasta, reserving ½ cup of pasta water, then add the pasta to the pan with the garlic and chili flakes.
5. Toss the pasta with the oil mixture, adding reserved pasta water a little at a time until the desired consistency is reached. Cook for an additional 1-2 minutes to allow the flavors to meld.

Enjoy the dish’s al dente texture, with each bite offering a perfect balance of garlicky warmth and spicy kick. Serve it with a sprinkle of fresh parsley or grated Parmesan for an extra layer of flavor.

Tonys Summer Pasta Salad with Grilled Vegetables

You’ll find that Tony’s Summer Pasta Salad with Grilled Vegetables is the perfect dish to bring to any summer gathering, combining fresh flavors with a satisfying crunch. Let’s dive into making this vibrant salad step by step.

Ingredients

• Pasta – 8 oz
• Zucchini – 1, sliced
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water enhances the pasta’s flavor.
2. Add the pasta to the boiling water and cook for 8-10 minutes, or until al dente. Drain and set aside to cool.
3. Preheat your grill to medium-high heat, about 400°F. Tip: Ensure the grill grates are clean to prevent sticking.
4. Toss the sliced zucchini and bell peppers with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper.
5. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender.
6. In a large bowl, combine the cooled pasta, grilled vegetables, remaining olive oil, lemon juice, and the rest of the salt and black pepper. Toss well to combine. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld.

Ultimate in freshness and texture, this pasta salad boasts a delightful contrast between the tender pasta and the crisp grilled vegetables. Serve it chilled or at room temperature for a refreshing summer meal.

Light Tonys Summer Pasta with Zucchini and Mint

For those seeking a refreshing yet simple dish to brighten up their summer meals, this pasta combines crisp zucchini and fresh mint for a light, flavorful experience. Follow these steps to create a dish that’s as enjoyable to make as it is to eat.

Ingredients

• Pasta – 8 oz
• Zucchini – 2 medium, sliced
• Mint leaves – ¼ cup, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to ensure the pasta is well seasoned.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until zucchini is tender but still crisp. Tip: Avoid overcrowding the skillet to ensure the zucchini cooks evenly.
5. Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the skillet with zucchini.
6. Toss the pasta and zucchini together, adding reserved pasta water as needed to loosen the mixture. Tip: The starchy pasta water helps to create a light sauce that coats the pasta beautifully.
7. Remove from heat. Stir in chopped mint, salt, and black pepper. Toss to combine.

Bright and herbaceous, this pasta dish offers a delightful crunch from the zucchini and a burst of freshness from the mint. Serve it chilled for a summer picnic or warm as a quick weeknight dinner, garnished with extra mint leaves for a pop of color.

Tonys Summer Pasta with Shrimp and Arugula

Just when you thought summer couldn’t get any better, here comes a dish that combines the freshness of the season with the comfort of pasta. Tony’s Summer Pasta with Shrimp and Arugula is a vibrant, easy-to-make meal that’s perfect for those warm evenings when you want something light yet satisfying.

Ingredients

• Pasta – 8 oz
• Shrimp – 1 lb, peeled and deveined
• Arugula – 2 cups
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the shrimp to the skillet, seasoning with salt. Cook for 2-3 minutes on each side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Drain the pasta and add it to the skillet with the shrimp. Toss to combine, adding the reserved pasta water a little at a time to create a light sauce.
5. Remove the skillet from heat and stir in the arugula and lemon juice, allowing the residual heat to wilt the arugula slightly. Tip: Adding the arugula off the heat preserves its vibrant color and peppery flavor.

Now, this dish delights with its contrast of textures—the tender shrimp, the al dente pasta, and the crisp arugula. The flavors are bright and zesty, with a hint of heat from the red pepper flakes. Serve it with a sprinkle of Parmesan cheese or alongside a chilled glass of white wine for an extra touch of summer elegance.

Vegan Tonys Summer Pasta with Sun-Dried Tomatoes

Vegan Tony’s Summer Pasta with Sun-Dried Tomatoes is a vibrant, flavorful dish that’s perfect for those warm summer evenings. Very easy to prepare, this recipe brings together the richness of sun-dried tomatoes with the freshness of basil for a meal that’s both satisfying and light.

Ingredients

• Pasta – 8 oz
• Sun-dried tomatoes – ½ cup
• Fresh basil – ¼ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water enhances the pasta’s flavor.
2. Add the pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, finely chop the sun-dried tomatoes and garlic.
4. Heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
5. Add the sun-dried tomatoes to the pan and cook for another 2 minutes, stirring occasionally.
6. Drain the pasta, reserving ½ cup of the pasta water.
7. Add the drained pasta to the pan with the sun-dried tomatoes and garlic. Toss to combine.
8. If the pasta seems dry, gradually add the reserved pasta water until the desired consistency is achieved. Tip: The starch in the pasta water helps to create a silky sauce.
9. Chop the fresh basil and sprinkle it over the pasta before serving.

Perfectly al dente pasta coated in a rich, garlicky sauce with bursts of sweetness from the sun-dried tomatoes. Pair it with a crisp white wine or serve alongside a fresh green salad for a complete meal.

Tonys Summer Pasta with Grilled Chicken and Pesto

Delight in the flavors of summer with this easy-to-follow recipe that combines the freshness of pesto with the heartiness of grilled chicken and pasta. Perfect for a quick weeknight dinner or a leisurely weekend meal, this dish is sure to impress with its vibrant colors and rich flavors.

Ingredients

• Pasta – 8 oz
• Chicken breast – 1 lb
• Pesto – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, preheat your grill to medium-high heat (about 375°F). Brush the chicken breast with 1 tbsp of olive oil and season with salt and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. Drain the pasta and return it to the pot. Toss with the remaining 1 tbsp of olive oil to prevent clumping.
5. Slice the grilled chicken into thin strips and add to the pasta along with the pesto. Gently toss everything together until well combined. Tip: For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.

Great for serving al fresco, this dish offers a delightful contrast between the tender chicken and the al dente pasta, all brought together by the aromatic pesto. Consider garnishing with freshly grated Parmesan cheese and a sprinkle of red pepper flakes for an added kick.

Refreshing Tonys Summer Pasta with Cucumber and Feta

Very few dishes capture the essence of summer quite like this one, combining crisp cucumbers and creamy feta with pasta for a meal that’s both refreshing and satisfying. Perfect for those warm evenings when you crave something light yet flavorful, this recipe is a breeze to make.

Ingredients

• Pasta – 8 oz
• Cucumber – 1 large, diced
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, dice the cucumber into small, bite-sized pieces.
4. In a large bowl, whisk together olive oil, lemon juice, and salt to create the dressing. Tip: Fresh lemon juice will give the best flavor.
5. Drain the pasta and rinse under cold water to cool it down quickly. Tip: This stops the cooking process and keeps the pasta firm.
6. Add the cooled pasta and diced cucumber to the bowl with the dressing. Toss gently to combine.
7. Sprinkle the crumbled feta cheese over the pasta salad and toss lightly once more.

Bright and tangy, this pasta salad offers a delightful contrast between the creamy feta and the crisp cucumber. Serve it chilled on a bed of greens for an extra refreshing touch, or enjoy it as is for a quick, satisfying meal.

Tonys Summer Pasta with Roasted Red Peppers and Olives

This summer, transform your pasta game with a dish that’s as vibrant as the season itself. Tony’s Summer Pasta with Roasted Red Peppers and Olives is a testament to the beauty of simplicity, combining a handful of ingredients to create a meal that’s both refreshing and deeply satisfying.

Ingredients

• Pasta – 8 oz
• Roasted red peppers – 1 cup, sliced
• Kalamata olives – ½ cup, pitted and halved
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add the sliced roasted red peppers and halved Kalamata olives to the skillet. Cook for 2-3 minutes, just until heated through.
5. Drain the pasta, reserving ½ cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce that clings to the noodles.
6. Add the drained pasta to the skillet with the pepper and olive mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and black pepper, then toss again to ensure everything is evenly coated.

Great for a light lunch or a side at your next barbecue, this pasta dish boasts a delightful contrast of textures—from the tender pasta to the juicy peppers and briny olives. Serve it chilled for a refreshing twist or warm for comforting simplicity.

Hearty Tonys Summer Pasta with Sausage and Spinach

Begin by gathering your ingredients for a dish that’s as satisfying to make as it is to eat. This recipe is perfect for those summer evenings when you crave something hearty yet fresh.

Ingredients

• Pasta – 8 oz
• Italian sausage – 1 lb
• Spinach – 2 cups
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ½ cup

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
4. Mince the garlic and add it to the skillet with the sausage, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown too much or it will taste bitter.
5. Add the spinach to the skillet and stir until wilted, about 2 minutes. Season with salt and black pepper.
6. Combine the cooked pasta with the sausage and spinach mixture in the skillet, tossing to coat evenly. Tip: A splash of pasta water can help the sauce cling to the noodles.
7. Sprinkle with Parmesan cheese before serving.

Perfectly balanced, this dish offers a delightful contrast between the savory sausage and the fresh, slightly bitter spinach. Serve it with a crisp white wine to elevate the meal.

Tonys Summer Pasta with Mango and Lime Dressing

Zesty flavors and fresh ingredients come together in this vibrant dish that’s perfect for summer. Gather your ingredients and follow these simple steps to create a meal that’s as refreshing as it is delicious.

Ingredients

• Pasta – 8 oz
• Mango – 1, diced
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water enhances the pasta’s flavor.
2. Add the pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the lime juice, olive oil, salt, and black pepper in a large bowl to make the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
5. Add the cooled pasta and diced mango to the bowl with the dressing. Toss gently to combine.

Great for a light lunch or a side dish, this pasta offers a delightful contrast between the creamy mango and the tangy lime dressing. Serve it chilled for an extra refreshing touch on a hot summer day.

Conclusion

You’ve just explored a treasure trove of summer flavors with our 12 Delicious Tony’s Summer Pasta Recipes. Each dish promises to bring a burst of sunshine to your table, perfect for those warm North American evenings. We’d love to hear which recipe stole your heart—drop us a comment below! And if you’re as excited as we are about these dishes, don’t forget to share the love on Pinterest. Happy cooking!