Vibrant Summer Pasta

I love whipping up this cheerful summer pasta when it's hot out and I want good food without too much fuss. Pulling inspiration from Ina Garten’s laid-back Mediterranean vibe, I toss together whatever garden goodies are at their peak, with lots of herbs and a lemony kick. It’s like sunshine in a bowl—bright, zesty, super fresh.

The first time I made this was on a whim with friends who popped by. It was so easy and tasted so fresh, everyone wanted to know how I did it. Now, this is what I end up making every time I have folks over in the summer.

Bright Ingredients

• Parmesan cheese: tops everything off with a savory finish, spring for the real deal Parmigiano-Reggiano if you can
• Fresh basil and parsley: these guys bring all the herby flavor, don't leave 'em out
• Lemon zest and juice: make everything pop, just squeeze straight from a fresh lemon
• Fresh garlic: sets the base up with great flavor, go local if it's around
• Red onion: adds a mellow bite after mixing with the warm pasta
• Kalamata olives: give a salty balance, grab the unpitted ones when possible for more taste
• Cherry tomatoes: juicy and sweet, use the ripest you can find for extra flavor
• Fusilli or penne: those twists and tubes are great for catching all the sauce

Easy Steps to Follow

Herby Finish:

Toss in your chopped basil and parsley, season with salt and black pepper. If it starts looking dry, splash in your saved pasta water to loosen things up. That starchy water makes the sauce extra silky and helps it stick to everything.

Bringing It Together:

Mix the hot pasta with your garlic oil right in a big bowl. Throw in the tomatoes, olives, sliced onion, then grate in lemon zest and squeeze the juice—do it while everything's still warm. The veggies will get just a little soft and juicy without getting soggy.

Flavor Base:

Pour a good splash of olive oil in a big pan on medium heat. Stir in the minced garlic just until it smells awesome, not brown—it gets bitter if it goes too far. This oil is what makes the whole sauce taste amazing.

Pasta Time:

Set your pasta boiling in really salty water till it’s just firm, usually about 9 minutes for fusilli. Fish out half a cup of the cooking water before draining—that's your secret to creamy sauce. Leave the pasta a bit firm, 'cause it'll keep soaking up flavor as it sits.

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The cherry tomatoes really steal the spotlight here. I plant a bunch each summer just for this bowl. There’s nothing better than picking them still warm, then cutting them up right into the mix and letting their sweet juice make the sauce all on its own.

Delightful Mediterranean

There’s a reason Mediterranean food feels so special—it lets the freshest, best stuff shine. The olive oil, garlic, lemon, and herbs make a classic "aglio e olio" foundation (that's just Italian for “garlic and oil base”—super common!). By pulling this together, you’re joining a long tradition of making simple food taste amazing with what’s in season.

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Storing & Saving

Honestly, this pasta only gets more delicious with time as everything melds together. Just keep leftovers airtight in the fridge for up to three days. When you’re ready for round two, splash on a little more oil and a fresh squeeze of lemon to perk it up. I usually double up so there’s plenty for quick lunches during the week.

Awesome Swaps

No need to stick to this verbatim—mix things up! Short pasta shapes with curves or ridges all work fine if you don’t have fusilli. If it’s winter, swap in some chopped sun-dried tomatoes for the fresh ones, just use less. Amp it up with a handful of cannellini beans or big chunks of mozzarella for protein. Vegans can ditch the parmesan and use nutritional yeast to keep some of that cheesy flavor.

How to Serve It

This is great as the star of the meal or next to your favorite grilled chicken or fish—especially with that lemon-herb kick. Since it doesn’t need heating up, it’s ideal for sharing at picnics or potlucks too. I love piling it onto a big tray with lots of fresh herbs, lemon slices, and a bowl of extra cheese for everyone to grab what they like.

Recipe FAQs

→ Could I use a different type of pasta?

Absolutely! Any shape works, like linguine or farfalle. Just check the cooking time and cook until it’s firm but not mushy.

→ How can I turn this into a vegan meal?

To make it vegan, skip the Parmesan or try a dairy-free replacement. Also, double-check that the pasta doesn’t include eggs.

→ What other veggies would fit in here?

Throw in zucchini, spinach, or even roasted red peppers. Play around to find the combo you like best!

→ How far ahead can I make this dish?

Make it a few hours before serving, and keep it at room temperature. Toss in the herbs right before you serve for the freshest taste.

→ What’s a good swap for Kalamata olives?

No Kalamata on hand? Go for green olives, black olives, or even capers—they bring a similar sharp kick.