Easy Summer Vegetarian Pasta Recipes

This Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing! The perfect make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily Gluten-free.

Want to know what I’ve had for lunch frequently this past month? Pasta Salad – the best I’ve had in a long time! I present you a super easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a quick homemade Italian dressing. It takes your tastebuds straight to Italy.

Easy

One of the best things about pasta salad is that you can make it ahead of time and refrigerate it. Then when you get home after a day out and about your dinner is all ready! But you can also take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you do not need to wait to be invited to a get-together to get some summer pasta salad magic in your life.

Summer San Marzano Veggie Pasta!

Prep: Cook the pasta according to instructions then rinse in cold water and set aside. Chop the tomatoes. Slice the zucchini slightly diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.

Slice the onion into a half-inch wedge and either use a skewer or a toothpick to hold them together. Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan. Brush the zucchini, peppers, and onion on top with oil. Add a dash of salt and pepper.

Easy Vegetable Pasta Salad

Grill over medium-high heat until you get good grill marks on both sides then set aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done

Add all the salad ingredients to a large bowl. The pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.

⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐I realize the title of this dish is a bit of an oxymoron — the word “primavera” means springtime in Italian. But, generally, when we think of pasta primavera, we think of pasta with a chorus of vegetables from any season. With roasted tomatoes, corn, and zucchini, this pasta primavera is an ode to summer. It is a modern version of the classic pasta primavera made popular in the 1970s by Le Cirque restaurant in New York City that a NYT food columnist called “by far, the most talked-about dish in Manhattan.” The dish is rich in flavor so I serve it as a main course, but it also makes a fantastic side to grilled chicken or Italian sausage.

Grilled Summer Vegetable Pasta Primavera

Classic pasta primavera is made with heavy cream, but this version gets its richness from a combination of olive oil, butter, and pecorino romano cheese. Toasted pine nuts add more rich flavor and crunch. For the pasta, most short noodle shapes will work – good options include fusilli, penne, farfalle, gemelli, or campanelle.

To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated.

Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.

Summer

This Easy Summer Pasta Recipe Is Made Of Caramelized Zucchini

Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into an even layer.

Add the pasta back to the pan, along with the roasted vegetables and all their juices. Add the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

Vegetarian Pasta Recipes

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.These recipes are perfect for warm weather and lazy days. They take 15 minutes to make and are light and refreshing! They’re all vegan and can be made gluten-free as well.

If you try out one of these recipes, be sure to let me know on Youtube or down below in the comments :)

Minute

This recipe tastes just like classic pasta salad but it’s so much better for you! Instead of mayo, the creaminess comes from tahini, and to add lots of freshness, there’s lots of lemon, basil, dill, and parsley. Green beans and asparagus get cooked with pasta at the same time, making this an easy and fuss-free meal.

Minute Vegan Pasta Recipes For Summer

*Salt the pasta water a bit more generously than usual since we’re cooking pasta and veggies together. Also, cooking the veggies with the pasta usually adds an additional minute of cooking to the pasta. If your pasta box cook time gives a range of 9-11 minutes, plan to cook the pasta for 12 minutes.

**To toast pine nuts, heat a dry skillet over medium heat for a few minutes. Add the pine nuts and toss occasionally until golden brown, 3 to 5 minutes.

Easy Vegetarian Pasta Recipe

This is a double tomato pasta that is an excellent use for summer tomatoes. There are only 6 ingredients, so I highly recommend using the best-quality ingredients you can find and afford.

Summer

This pasta is light and lovely and perfect for al fresco dining, but if you want to bulk it up, serve with pan-fried cannellini beans or your favorite protein. Serve warm, at room temperature, or even cold!

Best Summer Pasta Recipes

This noodle salad might not technically be pasta but it is extremely delicious and flavorful. It features some of my favorite Asian ingredients: hearty Japanese noodles, spicy Thai sriracha, and a generous kick of toasted sesame oil, ginger, and garlic.

For the crunchy veggies, I use snow peas, cucumber, yellow bell peppers, and red cabbage, but feel free to use whatever fresh crunchy vegetables you have on hand or enjoy most.

To keep this gluten-free, use brown rice noodles (or another gluten-free noodle of choice). Some soba noodles are gluten-free (soba = buckwheat = gluten-free), but many varieties of soba noodles also contain wheat and are therefore not gluten-free.

Summer