Sugo Crudo –  No-Cook Italian Tomato Sauce

Sugo Crudo –  No-Cook Italian Tomato Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

In Italy, sugo crudo — meaning “raw sauce” — is a summertime favorite that captures the very essence of fresh, ripe tomatoes. Sweet, juicy tomatoes are paired with fragrant basil, garlic, and rich extra virgin olive oil for a pasta dish that’s as simple as it is unforgettable. Best of all, it’s ready in the time it takes to cook your pasta.
While it’s a traditional dish often enjoyed during Ferragosto on August 15th, when families gather to celebrate the height of summer, it’s just as delicious any time you have sun-ripened tomatoes on hand. Light, vibrant, and bursting with flavor, it’s the perfect recipe for warm-weather dining — or for bringing a taste of summer to your table year-round.

Things to know about this Sugo Crudo –  No-Cook Italian Tomato Sauce

  • Use the ripest tomatoes – The flavor of this sauce depends entirely on high-quality, sun-ripened tomatoes.

  • Let it rest – Allow the sauce to sit at room temperature for 15–30 minutes to let the flavors meld.

  • Choose good olive oil – A fruity, extra virgin olive oil enhances the taste beautifully.

  • Customize freely – Add a pinch of red pepper flakes or extra garlic if you like a little heat or more flavor.

  • Serve immediately – Toss with hot pasta right before serving so the sauce stays fresh and vibrant.

  • Add fresh mozzarella pearls – Gently fold in small mozzarella pearls just before serving for a creamy, melty texture that complements the fresh tomatoes

  • Craving More Italian Sauces?

    If you loved this Sugo Crudo, you won’t want to miss these other favorites:
    Classic Italian Sunday Meatball Sauce – Slow-simmered, rich, and perfect for hearty pasta nights.
    Caprese spaghetti Roasted Tomato Sauce – Smoky, bold, and full of flavor for your next pasta dish.

    Bring the taste of Italy to your table again and again!

 

Sugo Crudo – No-Cook Italian Tomato Sauce

Sugo Crudo is a classic Italian raw tomato sauce made with ripe summer tomatoes, fresh basil, garlic, and extra virgin olive oil. Tossed with hot pasta, the heat gently warms the sauce, creating a light, vibrant dish that's bursting with fresh flavor. This authentic Italian recipe is quick, easy, and perfect for making the most of tomato season.

  • 2 pounds ripe tomatoes (heirloom, cherry, or San Marzano)
  • 1 cup extra virgin olive oil
  • 2 cloves garlic (finely minced)
  • ½ cup fresh basil leaves (torn)
  • 1 teaspoon salt (plus more for pasta water)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 12 oz. pasta (your favorite short pasta shape)
  • 1 cup mozzarella pearls or balls cut in half

  1. Prepare the tomatoes

    Slice the tomatoes in half, remove most of the seeds, and chop into small pieces. For a smoother texture, pulse them briefly in a food processor.

  2. Mix the sauce

    In a large mixing bowl, combine chopped tomatoes, fresh mozzerella garlic, basil, olive oil, salt, black pepper, and red pepper flakes if using.

    Stir gently, cover, and let rest at room temperature for 15–30 minutes while you cook the pasta.

  3. Cook the pasta

    Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of the cooking water before draining.

  4. Bring it all together

    Toss hot pasta with the sugo crudo, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles.

  5. Serve immediately

    Garnish with more basil and a drizzle of olive oil. Serve warm or at room temperature with crusty bread.

  6. Tips for the Best Sugo Crudo

    Tomatoes matter most – Use the ripest summer tomatoes you can find.

    Let the sauce rest – This allows the garlic and basil to infuse the tomatoes.

    Quality oil is key – Choose a fruity, rich extra virgin olive oil.

  7. Serving Suggestion

    Perfect for a light summer lunch with chilled white wine, a crisp salad, and bread for soaking up every drop.

Main Course
Italian



Easy Authentic Spaghetti Carbonara (No Cream!)

Easy Authentic Spaghetti Carbonara (No Cream!)

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There was always one pasta dish that flew out of the kitchen faster than we could twirl it onto plates—Spaghetti alla Carbonara. Simple, rich, and irresistibly comforting, it was a favorite at our restaurant, where we served it up for around $19 a plate. But what most people don’t realize is how easy (and affordable!) it is to make at home. With just five pantry-friendly ingredients—eggs, Pecorino, pancetta or guanciale, pepper, and pasta—you can bring that same creamy, peppery magic to your own table in 20 minutes flat.

Carbonara is the kind of dish that proves simple can be extraordinary. There’s no cream , just the magic of emulsified pasta water and egg creating that iconic velvety sauce.

This version is my go-to at home: comforting, quick, and every bit as satisfying as the one we used to serve at the restaurant.

Things to Know About This Easy Authentic Spaghetti Carbonara (No Cream!)

  • No cream—ever! Real Italian carbonara is made creamy from eggs, Pecorino Romano, and pasta water—not heavy cream.

  • Guanciale is traditional, but pancetta or even good-quality bacon can be used in a pinch if you can’t find it.

  • Timing is key. The egg mixture is added off the heat to prevent scrambling—toss quickly with hot pasta to create a silky sauce.

  • Use Pecorino Romano, not Parmesan for that sharp, salty bite that defines authentic Roman flavor.

  • The pasta water is liquid gold. It helps emulsify the sauce and bring everything together without clumps.

  • It’s ready in 20 minutes—perfect for weeknight dinners or when you need something comforting and quick.

  • Avoid garlic and onions. Traditional carbonara is all about simplicity—just eggs, cheese, pork, pepper, and pasta.

  • Freshly cracked black pepper is a must. It gives carbonara its signature bite and aroma.

  • The dish originated in Rome, and it’s one of the four cornerstone pastas of Roman cuisine, along with cacio e pepe, amatriciana, and gricia.

  • Serve immediately. Carbonara doesn’t reheat well, so plan to enjoy it fresh out of the pan!

  • Craving more Roman classics? Try my other authentic favorites like Cacio e Pepe, Amatriciana, —simple, bold, and straight from the heart of Rome.

Easy Authentic Spaghetti Carbonara (No Cream!)

  • 1/2 lb. spaghetti
  • 3 egg yolks + 1 whole egg
  • 1 cup grated pecorino Romano
  • 6 oz guanciale or pancetta
  • 2 Tbsp. Toasted and freshly ground black peppercorns
  • slash of pasta water
  1. Cook the spaghetti Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain.
  2. Toast the peppercorns add the peppercorns to a dry skillet and toast until fragrant ( 3-4 minutes) then grind in a mortar or small food processor. Set aside
  3. Cook the pancetta In the same pan While the pasta cooks, add the guanciale or pancetta to a cold skillet. Turn heat to medium and cook until crispy and golden, about 5–6 minutes. Turn off the heat.
  4. Make the egg mixture In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of black pepper.
  5. Combine it all Add hot, drained pasta to the pan with pancetta (off heat). Toss to coat in the rendered fat.
  6. Temper the eggs Slowly pour in the egg mixture while tossing quickly to prevent scrambling. Add a splash of reserved pasta water to loosen and create a silky sauce. Keep tossing until glossy and creamy. Use more water if needed.
  7. Finish & serve Plate immediately with extra Pecorino and black pepper on top.



Caprese Spaghetti with Roasted Tomato Sauce

Caprese Spaghetti with Roasted Tomato Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Nothing says summer like a Caprese-inspired pasta dish, and this Caprese Spaghetti with Roasted Tomato Sauce is the perfect way to celebrate simple, fresh flavors. Sweet, oven-roasted tomatoes blended into a rustic sauce coat long strands of spaghetti, while creamy mozzarella pearls and fresh basil bring the classic Caprese touch. It’s a light yet satisfying meal that tastes like a sunny afternoon in Italy—easy enough for a weeknight, but special enough to serve to guests. If you love juicy tomatoes, fragrant basil, and the magic of melted mozzarella, this dish will quickly become a favorite.

Things to know about this Caprese Spaghetti with Roasted Tomato Sauce

  • The sauce can be made ahead: Roast your tomatoes, blend them into a sauce, and store it in the fridge for up to 4 days or freeze for longer. This makes it easy to pull together dinner on a busy night—just boil your pasta, reheat the sauce, and toss everything together.

  • Perfect for peak summer tomatoes: This recipe shines when you use ripe, in-season tomatoes. Roasting them concentrates their sweetness and creates a rich, slightly smoky flavor that elevates the entire dish.

  • Caprese twist adds creaminess: Fresh mozzarella pearls melt slightly from the warmth of the pasta and sauce, creating a luscious texture without needing cream or butter. The fresh basil finishes it all off with a bright, aromatic pop.

  • Simple ingredients, big flavor: You only need a few pantry staples plus fresh tomatoes, basil, and mozzarella—but the result is a restaurant-worthy dish that feels both comforting and fresh.

  • Serve warm or room temp: It’s delicious hot off the stove, but also works beautifully as a room-temperature pasta for summer gatherings or easy lunches.

  • Ready to bring the taste of summer to your table? Try this Caprese Spaghetti with Roasted Tomato Sauce and let the fresh, flavors speak for themselves. Don’t forget to snap a photo and tag me—I’d love to see your creations. And if your looking for more easy pasta dishes try my one pan orzo with summer vegetables. ENJOY!!!

 

Caprese Spaghetti with Roasted Tomato Sauce

  • 12 oz. spaghetti
  • 1-1 ½ lb. Roma tomatoes
  • 1 medium size garlic bulb cut in half
  • 3 Tbsp. olive oil
  • 2 Teaspoon dry oregano
  • 1 cup fresh mozzarella
  • ½ cup torn basil leaves
  • salt and pepper to taste
  1. Cook the paste in boiling salted water el dente. Reserve 2 cups of the pasta water before draining
  2. Wash and dry the tomatoes then cut them in quarters.
  3. Place the tomatoes in a bowl season with the olive oil, oregano, salt and pepper. Then transfer to an oven proof dish. Nestle the sliced garlic halves in with the tomatoes, drizzle with olive oil .
  4. Roast in a per heated 400 degree oven for 20 -30 minutes. or until the tomatoes are charred and the garlic is soft. Let cool slightly then Squeeze the garlic onto the tomatoes Use an emersion blender or food processor to blend the tomatoes and garlic to a smooth consistency. Transfer to a saute pan bring to a simmer add the fresh mozzarella. and pasta water cook 5 minutes longer .
  5. Toss the pasta in the roasted tomato sauce add the basil leaves. ENJOY!!



Shrimp Spaghetti with Tomato Basil Sauce

Shrimp Spaghetti with Tomato Basil Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Shrimp Spaghetti with Tomato Basil Sauce is a simple, fresh pasta dish made with sautéed shrimp, juicy summer tomatoes, garlic, and plenty of fragrant basil. The sauce is created right in the pan by combining the tomato juices with starchy pasta water and a generous handful of grated parmesan, giving you a light  flavorful coating that clings to the pasta.

What makes this dish special is how the shrimp are quickly sautéed with a touch of chili, adding a savory and slightly spicy bite that balances deliciously with the sweetness of ripe tomatoes. It’s the kind of uncomplicated Italian pasta meal that shines with peak-season produce and comes together with just a few pantry staples, in minutes.

Things to Know About This Shrimp Spaghetti with Tomato Basil Sauce

1. Use fresh, in-season tomatoes if possible.
This recipe is best when made with ripe, juicy summer tomatoes. Cherry, grape, or heirloom varieties all work beautifully and bring natural sweetness to the sauce. In the off-season, use high-quality canned San Marzano tomatoes as a substitute.

2. Don’t skip the pasta water.
The starchy pasta water is the secret to creating a light, silky sauce without cream. It helps bind the tomato juices and parmesan into a glossy coating that clings to the spaghetti.

3. Shrimp cooks quickly—don’t overdo it.
Shrimp only need about 2 minutes per side. Overcooking will make them rubbery. Look for them to turn pink and curl slightly—then remove from the pan and add back at the end to finish in the sauce.

4. You can use frozen shrimp.
Frozen shrimp work perfectly in this dish—just make sure to thaw them fully and pat them dry to avoid excess moisture when sautéing.

5. Add heat or keep it mild.
A pinch of chili flakes gives the dish a gentle kick, but you can leave them out if you prefer a milder flavor, especially if cooking for kids.

6. Make it your own.
Want a richer finish? Stir in a spoonful of butter at the end. Prefer more veggies? Add sautéed spinach, or  zucchini.

Craving more easy and flavorful Italian meals?
If you loved this shrimp tomato basil spaghetti, be sure to check out my other fresh summer pasta recipes, seafood favorites, and quick weeknight dinners. From light lemony tomato cod piccata to cozy shrimp oreganata, there’s something for every season and appetite. ENJOY!!!

Shrimp Spaghetti with Tomato Basil Sauce

  • ½ lb. spaghetti
  • 1 lb. large shrimp (16-20 per lb., peeled and deveined)
  • Salt and pepper (to taste)
  • 1 tsp. paprika
  • 1 tsp. chili flakes (optional)
  • 4 Tbsp. extra virgin olive oil (divided)
  • 2 Tbsp. minced garlic
  • 4 Tbsp. chopped shallots
  • 4 cups chopped ripe tomatoes
  • 1 cup my easy marinara sauce
  • 1 Tbsp. fresh or dried oregano
  • 1 cup white wine
  • 2 cups reserved pasta water
  • 4 Tbsp. fresh chopped basil
  • ½ cup grated parmesan cheese

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.

  2. Meanwhile, pat shrimp dry and season with salt, pepper, paprika and chili flakes
  3. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add shrimp and sauté for about 2 minutes per side, or until just cooked through. Remove and set aside.
  4. In the same pan, add remaining 2 Tbsp. olive oil. Sauté garlic and shallots until fragrant, about 1-2 minutes.
  5. Add chopped tomatoes, tomato sauce, and oregano. Cook until tomatoes start to break down, about 5–6 minutes. Then deglaze the pan with the white wine waiting until fully absorbed before continuing.
  6. Add 1 ½ cups reserved pasta water and simmer until the sauce slightly thickens.
  7. Toss in the cooked spaghetti, parmesan, and fresh basil. Stir until the pasta is well coated, adding more pasta water as needed for a silky sauce.
  8. Return shrimp to the skillet, toss to combine, and serve immediately with extra parmesan and basil on top. ENJOY!!!



One-Pan Orzo with summer vegetables

One-Pan orzo with summer vegetables

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Some meals just feel easy—especially when they come together in one pan. This one-pan orzo with summer vegetables is one of those simple, feel-good recipes that checks all the boxes: quick to make, minimal cleanup, and full of fresh summer flavor.

I started making this dish when my garden zucchini was coming in faster than I could keep up with. It’s a great way to use seasonal veggies, and the orzo cooks right in the pan alongside everything else—no need to boil a separate pot of pasta. The result is creamy, comforting, and brightened up with a squeeze of lemon and a handful of fresh basil.

Whether you serve it as a light vegetarian main or as a side dish to grilled chicken or fish, this recipe is one I come back to again and again. It’s easy, nourishing, and totally delicious. Let me show you how to make it!

Things to know about this One-Pan orzo with summer vegetables

It’s flexible.
This is one of those recipes you can make your own. Swap zucchini for yellow squash, toss in some corn, or use kale instead of spinach. Don’t have cherry tomatoes? Chopped Roma or heirlooms work just as well.

No need to pre-cook the pasta.
The orzo cooks right in the same pan with the veggies, soaking up all the flavor as it simmers. Just keep an eye on the liquid—if it gets too dry before the pasta is tender, add a splash more broth or water.

It’s perfect warm or room temp.
This dish is great served hot, but also delicious at room temperature. Leftovers make an easy lunch the next day, and it even works as a pasta salad-style side for summer gatherings.

Lemon and fresh herbs make it shine.
The squeeze of lemon and handful of fresh basil at the end really brighten things up. Don’t skip them—they take this dish from simple to special.

Make it a meal.
Add grilled shrimp, rotisserie chicken, or a sprinkle of feta or goat cheese to turn it into a hearty main dish.

Ready to Try It?

I’d love to hear how this one-pan orzo with summer vegetables turns out for you! Did you make any fun swaps or add a little protein on top? Let me know in the comments, and don’t forget to leave a rating if you enjoyed it. If you share your dish on Instagram, tag me—I love seeing what you’re cooking! If you like easy and delicious recipes like I do, here is another one to try roasted zucchini pasta with tomatoes.

 

One -pan Orzo with summer vegetables

  • 2 cups orzo pasta
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic (minced)
  • 1 medium zucchini (diced)
  • 1 cup cherry tomatoes (halved)
  • 2 cups vegetable stock
  • ½ cup water
  • 2 cups baby spinach
  • 1 tsp red pepper flakes (optional)
  • Salt and black pepper (to taste)
  • juice and zest of 1 lemon
  • ½ cup grated Parmesan cheese (optional)
  • Fresh basil (chopped (for garnish))

  1. Sauté:In a large deep skillet or sauté pan, heat olive oil over medium heat. Add garlic and onion. Cook for 5 minutes until soft and translucent .

  2. Add Tomatoes, zucchini  & Orzo:Stir in cherry tomatoes,  zucchini  and orzo. Cook 1–2 minutes, stirring often, to toast the orzo slightly.

  3. Simmer:Add broth and water, bring to a boil, then reduce heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

  4. Finish:Stir in spinach and cook 1–2 minutes until wilted. Add lemon zest, juice, and Parmesan if using. Season with salt, pepper, and red pepper flakes to taste.

  5. Serve: Garnish with fresh basil and a drizzle of olive oil. Serve warm.



Roasted Zucchini Pasta with Tomatoes

Roasted Zucchini Pasta with Tomatoes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

When summer zucchini are overflowing at the farmers market—or in your backyard garden—this Roasted Zucchini Pasta with Tomatoes is the dish I turn to again and again. It’s light, fresh, delicious, easy  and, made with a few  simple ingredients.

Roasting the zucchini brings out its natural sweetness, while sautéed garlic and blistered cherry tomatoes add just the right depth. Blended into a silky cream sauce with pasta water and tossed with your favorite pasta, it’s the kind of easy weeknight meal that still feels special. Vegetarian, comforting, and made for summer—this one’s a keeper.

Things to know about this Roasted Zucchini Pasta with Tomatoes

  • Use peak-season zucchini for the best flavor—smaller zucchini tend to be sweeter and less watery.

  • Roasting adds depth. Don’t skip the roasting step—it caramelizes the zucchini and makes the sauce extra rich and flavorful.

  • Sautéing the garlic and tomatoes separately brings out a beautiful sweetness and keeps the garlic from burning in the oven.

  • Blend to your texture preference. You can keep the zucchini cream sauce super smooth or leave it a little chunky for more texture.

  • Reserve that pasta water! It’s key to loosening the sauce and helping it cling beautifully to the pasta.

  • Make it your own. Add fresh herbs like basil or mint, a dollop of ricotta, or a pinch of red pepper flakes for heat.

  • Leftovers? This pasta reheats well with a splash of water or a drizzle of olive oil in a pan over low heat. If your looking for more easy recipes to use up those summer zucchini try my creamy lemon parmesan zucchini orzo, it’s so good and easy to make

 

Roasted Zucchini Pasta with Tomatoes

  • 12 oz your favorite pasta shape
  • 3 zucchini washed and sliced
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • Salt and black pepper (to taste)
  • 1 cup reserved pasta water (always reserve more than the recipe calls for)
  • ½ cup freshly grated Parmesan cheese
  1. Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.
  2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.
  3. Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.
  4. Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.
  5. Add the pureed zucchini and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.
  6. Plate the pasta and finish with extra Parmesan.



quick and easy shrimp scampi spaghetti recipe

Quick and Easy Shrimp Scampi Spaghetti Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I know—I post a lot of pasta recipes. But pasta is just that versatile. You can make it a hundred different ways without repeating the same dish twice. And honestly, who doesn’t love pasta?

This quick and easy  shrimp scampi spaghetti recipe is a perfect example. Juicy shrimp are sautéed in a garlicky lemon-butter sauce with a splash of white wine, then tossed with spaghetti for a light but flavor-packed Italian dinner.

But here’s the best part—it’s one of those easy shrimp and pasta recipes that comes together in under 30 minutes. That makes it ideal for busy weeknight meals with the family, but it’s also elegant enough to serve to guests on a Saturday night and show off your home chef skills.

Things to Know About This Quick and Easy Shrimp Scampi Recipe

1. Use quality shrimp and don’t overcook them.
The key to perfect shrimp scampi is using large, good-quality shrimp—and cooking them just until they turn pink. Shrimp cook quickly, so keep a close eye to avoid a rubbery texture.

2. Pasta shape doesn’t matter—but don’t overcook it.
While I used spaghetti here, feel free to swap in linguine, bucatini, or even angel hair. The real secret? Undercook your pasta slightly, since it will finish cooking in the sauce. Overcooked pasta can ruin an otherwise great dish.

3. Don’t skip the pasta water.
Reserved pasta water is liquid gold. It not only helps thicken and bind the sauce, but also adds depth and flavor. I always save more than I think I’ll need—just in case the sauce needs loosening up.

4. I’d love to hear from you!
If you try this recipe, drop me a note in the comments and let me know how it turned out. Your feedback means the world to me!  One more thing if you like shrimp recipes that are easy and delicious try my  Tomato piccata shrimp bucatini

Shrimp Scampi Spaghetti

  • 12 oz spaghetti
  • 1 lb. large shrimp (peeled and deveined (tails on or off))
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic (finely minced)
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup capers
  • Juice of 1 lemon (plus slices optional)
  • Salt and pepper (to taste)
  • 1/4 cup chopped fresh parsley
  1. Cook the spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. Season the shrimp with salt and pepper In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer, and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
  3. Make the sauce: In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons butter and garlic. Sauté for 1 minute until fragrant. Stir in red pepper flakes (if using), then add white wine. Simmer for 2–3 minutes to reduce slightly. Then add the chicken stock, lemon juice, capers, 2 to 3 lemon slices and reserved pasta water, simmer until sauce thickens (5-7 minutes) then remove the lemon slices
  4. Combine and toss: Return shrimp to the pan, and toss in the cooked spaghetti. Add more reserved pasta water a little at a time to loosen the sauce, if the sauce is too tight.
  5. Serve: Sprinkle with parsley, adjust seasoning, and serve hot with grated Parmesan and fresh lemon wedges if desired



Easy Summer Italian Cobb Pasta Salad

Easy summer Italian cobb pasta salad

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Easy Summer Italian Cobb Pasta Salad is the perfect way to turn everyday ingredients into something truly crave-worthy. Packed with tender grilled chicken, crispy bacon, hard-boiled eggs, sweet tomatoes, and creamy mozzarella, it’s a fresh, satisfying take on the classic Cobb—pasta salad style! Tossed in a light Italian vinaigrette and bursting with bold, zesty flavor, it’s hearty yet refreshing—just right for hot summer days.

Whether you’re meal prepping for the week, planning a picnic, or making the most of fridge leftovers, this salad hits the mark every time.

Things to about this know Easy Summer Italian Cobb Pasta Salad recipe

This Easy Summer Italian Cobb Pasta Salad is the perfect way to enjoy a fresh, hearty, and flavor-packed meal with minimal effort. I made this recipe using leftover grilled chicken breast, which added a smoky, savory layer to the dish without any extra cooking time—perfect for summer days when you want something cool and satisfying.

Inspired by the classic Cobb salad, this pasta version brings in all the favorites—juicy tomatoes, crisp romaine, creamy avocado, chopped hard-boiled eggs, crumbled bacon, and sharp provolone or gorgonzola—tossed together with short pasta and a tangy Italian vinaigrette.

What’s Inside:

  • Cooked short pasta (like rotini or penne)

  • Diced grilled chicken breast (leftovers work beautifully)

  • Hard-boiled eggs, chopped

  • Cherry tomatoes, halved

  • Crispy bacon

  • Avocado chunks

  • Italian cheese like provolone or gorgonzola

  • Tossed in a zesty Italian vinaigrette

Variations You Can Try:

  • Protein Swap: Use rotisserie chicken, grilled shrimp, or even chickpeas for a vegetarian option.

  • Cheese Choices: Blue cheese, mozzarella pearls, or shaved Parmesan are all delicious here.

  • Dressing Options: Italian dressing is my go-to, but balsamic vinaigrette or a creamy garlic dressing also work great.

  • Add-Ins: Try sliced olives, pepperoncini, or marinated artichokes for extra Mediterranean flair.

  • Make it Gluten-Free: Use your favorite GF pasta for a delicious gluten-free version.

This Easy Summer Italian Cobb Pasta Salad is a delicious, versatile dish that transforms simple ingredients—especially leftover grilled chicken—into a satisfying and flavorful meal. It’s perfect for warm days when you want something fresh, easy, and ready in minutes. Plus, with so many ways to customize it, you can make it your own every time. Give it a try and let me know how you made it your own. If you want more summer recipes try my Personal favorite Easy summer caprese tomato salad.

Easy summer Italian cobb pasta salad

For the Salad:

  • 8 oz short-cut pasta (such as rotini, penne, or farfalle)
  • 1 ½ cups cooked grilled chicken (chopped (leftovers work great))
  • 4 slices cooked bacon (crumbled)
  • 2 hard-boiled eggs (peeled and chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh mozzarella pearls or diced mozzarella
  • ¼ cup red onion (thinly sliced (optional))
  • ¼ cup fresh basil (chopped)
  • Salt and black pepper (to taste)

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 Tbsp. plain Greek yogurt
  • 1 garlic clove (minced)
  • ½ teaspoon dried oregano
  • Salt and black pepper (to taste)
  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. Make the Dressing In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon, yogurt, garlic, oregano, salt, and pepper until well blended. Adjust seasoning to taste.
  3. In a large bowl, combine the cooled pasta, chicken, bacon, hard-boiled eggs, cherry tomatoes, mozzarella, and red onion if using.
  4. Pour the dressing over the salad and gently toss until everything is evenly coated.
  5. Stir in the chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to let the flavors develop.



30 minute creamy chicken broccoli pasta

30 minute creamy chicken broccoli pasta

This 30-minute creamy chicken broccoli pasta is the perfect answer to busy weeknights. Made with tender chunks of sautéed chicken, crisp-tender broccoli, and your favorite short pasta, it’s all brought together in a rich and creamy Parmesan sauce that feels indulgent—but comes together fast with minimal fuss.

While it’s not a true one-pan meal (you’ll cook the pasta separately), the process is still super simple and straightforward. The result? A satisfying dinner that’s family-friendly, full of flavor, and totally crave-worthy.

From weeknight dinners to casual entertaining, this dish is a crowd-pleaser you’ll find yourself making again and again. Serve it with extra grated Parmesan and a sprinkle of chili flakes for a little kick!

things to know about this 30 minute creamy chicken broccoli pasta recipe

You said:
 

 

 
You saidThings to Know About This RecipeMake it your own with these simple swaps and variations:. Pasta Flexibility
  1. Use any short pasta you have on hand—penne, rotini, fusilli, or even shells. Gluten-free pasta or whole wheat options work just as well!

2. Not a broccoli fan? Swap in spinach, kale, peas, or asparagus. You can also mix in sun-dried tomatoes or roasted red peppers for extra flavor and color.

3. Chicken is classic, but this dish is just as delicious with:

  • Cooked Italian sausage (mild or spicy) Shrimp or scallops

  • Leftover rotisserie chicken

4. Use half and half instead of heavy cream, or try unsweetened evaporated milk or a splash of milk with a bit of cream cheese for a lower-fat option.

5. A squeeze of fresh lemon juice or a bit of lemon zest at the end brightens the rich sauce. You can also stir in a spoonful of pesto or a dash of garlic powder, onion powder, or Italian seasoning for extra depth.

6. Parmesan is essential, but don’t stop there! Stir in shredded mozzarella, provolone, or fontina for added creaminess.

7. Red pepper flakes are optional but recommended if you like a little heat. A pinch of cayenne or a drizzle of chili oil can also give it a kick. If you love easy and delicious pasta recipes try my 30 minute broccolini and sausage pasta or my easy vegetarian orzo and asparagus and peas

INGREDIENTS

ChatGPT 30-Minute Chicken BroccolCreamy Chicken and Broccoli PastaIngredients

  • 12 oz short pasta (penne, fusilli, or rotini)

  • 2 Tbsp olive oil

  • 2 Tbsp butter

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 garlic clove, minced

  • ½ cup finely chopped onion

  • 3 cups small broccoli florets

  • Salt and pepper, to taste

  • 1 tsp red pepper flakes (optional)

  • 1 cup chicken broth

  • 1 cup reserved pasta water

  • ¾ cup heavy cream (or half and half)

  • ½ cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water before draining. Set pasta aside.

  2. In a large skillet, heat the olive oil and butter over medium heat. Add the chicken pieces and season with salt, pepper, and red pepper flakes if using. Cook for about 5–6 minutes, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep warm.

  3. In the same skillet (don’t clean it—those browned bits add flavor!), add a touch more oil if needed. Sauté the garlic and onion until soft and translucent.

  4. Add the broccoli florets along with a splash of the reserved pasta water or chicken broth. Cover and steam-sauté for 3–4 minutes, just until the broccoli is tender and bright green.

  5. Pour in the chicken broth, reserved pasta water, and cream. Stir and bring to a gentle simmer. Add the Parmesan cheese and stir until the sauce is smooth and creamy.

  6. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat. If the sauce is too thick, add a bit more reserved pasta water to loosen it.

  7. Spoon into bowls and finish with extra Parmesan or a sprinkle of red pepper flakes, if desired. Serve hot . ENJOY!!!!

 



Pesto Tortellini pasta salad

 Pesto Tortellini pasta salad

If you’re looking for the perfect summer pasta salad,  this pesto tortellini pasta Salad is one of my favorites. Full of Mediterranean flavors and hearty enough to be a meal on its own, it’s one of those dishes that always disappears quickly when ever I bring it  to potlucks, or Sunday lunches.

It’s made with store-bought cheese-filled tortellini, kalamata olives, juicy tomatoes,  pepperoncini, and savory bites of salami,  all tossed in a rich, herby basil pesto sauce.

What I love most about this pasta salad recipe is how easy it comes together,  and it’s a perfect make-ahead option that only gets better as it sits and the flavors develop. You can serve it chilled straight from the fridge or let it come to room temperature — either way, it’s delicious. The ingredients are easy to customize based on what you have on hand, and it’s a great way to use up leftover antipasto staples hanging around in your fridge.

Full of  Italian flavors and hearty enough to be a meal on its own, it’s one of my most requested pasta salad recipes whenever I bring it to family picnics or potlucks. Made with store-bought tortellini, briny olives, juicy tomatoes, crisp pepperoncini, and savory bites of salami, and tossed in my fresh homemade pesto.What I love most about this recipe is how easy  it is to make. It’s a perfect make-ahead option that only gets better as it sits and the flavors have time to develop. You can serve it chilled straight from the fridge or let it come to room temperature. The ingredients are easy to customize based on what you have on hand, and it’s a great way to use up leftover antipasto staples hanging around in your fridge.

Things to know about this Pesto tortellini pasta salad

  • It’s a meal or a side – This salad is hearty enough to serve as a main dish, thanks to the cheese-filled tortellini and protein from the salami or prosciutto. It goes great as a side with grilled meats .

  • Make-ahead friendly – The flavors only get better as they sit, so it’s perfect for prepping a day in advance. Just give it a quick toss before serving, and maybe a drizzle of olive oil if it needs a refresh.

  • Customizable to what you have – Swap in mozzarella pearls, roasted red peppers, artichokes, or even chickpeas. Use what you love or what’s already in your fridge — this salad is forgiving and flexible.

  • Great for entertaining – It holds up well at room temperature, making it ideal for gatherings, potlucks, and picnics. No wilting greens or last-minute assembly required.

  • Packed with bold, zesty flavor – Between the pesto, briny olives, tangy pepperoncini, and savory meats, every bite is layered with that classic Italian antipasto flavor — all without turning on the oven!

  • If you make this pasta salad please leave me a comment. I love hearing from you, and p[ease don’t forget to tag me on Instagram with your creations.
  •   We love pasta salads at loriana shea cooks If  you are craving more easy, flavor-packed Italian favorites, be sure to check out this Italian chickpea cucumber tomato salad or my  vegetarian orzo with asparagus and peas,

Ingredients

Italian Tortellini Pesto pasta Salad

Ingredients:

  • 1 (20 oz) package cheese tortellini, cooked and cooled

  • 1 cup grape or cherry tomatoes, halved

  • 1/2 cup sliced black or Kalamata olives

  • 1/2 cup pepperoncini slices or banana peppers

  • 1/3 cup diced red onion

  • 1/2 cup roasted red peppers or marinated artichoke hearts, chopped (optional)

  • 1/2 cup salami or prosciutto strips

  • 1/2 cup cubed provolone or mozzarella

  • 1 cup basil pesto (homemade or store-bought)

  • 2 tbsp extra virgin olive oil (optional, to loosen pesto)

  • Salt and black pepper to taste

  • Fresh basil for garnish (optional)

Instructions

  1. Cook tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.

  2. In a large bowl, combine the cooled tortellini, tomatoes, olives, peppers, red onion, salami, and cheese.

  3. Add the pesto and toss everything to coat. If the pesto is too thick, drizzle in olive oil to loosen it.

  4. Season with salt and pepper to taste.

  5. Refrigerate for at least 30 minutes before serving to let flavors meld.

  6. Garnish with fresh basil if desired, and serve chilled or at room temperature. ENJOY!!!!