Easy summer Italian cobb pasta salad

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

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

INGREDIENTS

 Pesto Tortellini pasta salad

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

• You said:

   

   

   

  ChatGPT said:

  ---

  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!!!!

Vegetarian Orzo with Asparagus and Peas

I  love this vegetarian orzo with asparagus and peas in the summertime. It’s the kind of easy, light dish that comes together quickly  feels good and tastes delicious . The combination of sweet peas, tender asparagus, and a hint of lemon makes it perfect for summer. It’s perfect for a light lunch or on the side of grilled meats and fish.

Things to know about this Vegetarian Orzo with Asparagus and Peas recipe

• Seasonal and Fresh: This dish shines in spring and summer when asparagus is in season and peas are at their sweetest. Fresh or frozen peas both work beautifully.

• Great for Make-Ahead: You can cook the orzo and veggies in advance and serve it chilled or gently rewarmed. It holds up well for lunches, potlucks, or picnics.

• Light but Satisfying: It’s vegetarian, with just the right balance of comfort and freshness. Add a sprinkle of cheese or a poached egg if you want to make it heartier.

• Customizable: Swap in other green veggies like zucchini, spinach, or snap peas. You can also stir in herbs like basil, mint, or parsley for an extra flavor boost.

• No-Fuss Cooking: It cooks all in one pan like a risotto but takes less time and effort—great for quick lunches or simple summer sides.

  If you are Craving More Orzo Recipes

  If you love easy, flavorful dishes like this one, be sure to check out my other orzo recipes! Creamy lemon parmesan zucchini orzo or pan seared salmon

• If you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram so I can see your beautiful plates!

Vegetarian Orzo with Asparagus and Peas

Servings: 3-4
Prep Time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 cups orzo
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 2 cups asparagus , trimmed and cut into 1 inch pieces
• 1 cup fresh or frozen peas
• 3 cups vegetable stock
• Juice and zest from one lemon
• 1/2 cup chopped Italian parsley
• 1/2 cup parmesan cheese
• Salt and pepper to taste

Instructions

 Creamy Italian sausage and broccoli pasta

It’s no secret I love pasta recipes that are easy, comforting, and full of flavor—and this Creamy Pasta with Broccoli and Sausage checks all the boxes. The broccoli is cooked until tender and blended into a silky, vibrant green purée that clings to every bite of pasta. Spicy Italian sausage adds just the right amount of heat and richness, making this dish feel hearty and satisfying without a heavy sauce. It’s a clever (and delicious!) way to get more greens on the table, and it comes together in about 30 minutes—perfect for busy weeknights or lazy weekends.

Things to know about this creamy Italian sausage and broccoli pasta recipe

• • Creamy Italian Sausage Broccoli Pasta Recipe

  • Servings: 4
  • Time: 25-30 minutes

  Ingredients

  • 12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)

  • 1 large head of broccoli, chopped into florets

  • 3/4 to 1 lb spicy Italian sausage, casings removed

  • 3 tbsp extra virgin olive oil

  • 1 Tbsp. minced garlic

  • 1/2 cup chopped onion

  • 1/2 tsp red pepper flakes (adjust to taste)

  • Salt and black pepper, to taste

  • 1 – 2 cups pasta water (reserved)

  • 1 /2 cup grated parmesan (plus more for serving)

  ---

  Instructions

  1. Cook broccoli
     Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

  2. Make broccoli purée
     Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

  3. Cook pasta
     Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 2 cups of pasta water, then drain.

  4. Cook sausage
     While the pasta cooks, heat 2 tablespoon of olive oil in a large skillet over medium heat.
     Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (5–6 minutes).
     Add the onion,  garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)

  5. Combine and finish
     Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of  pasta water, stirring until everything is coated in the creamy sauce.
     Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in  the parmesan cheese

  6. Serve
     Plate and top with extra parmesan and a drizzle of olive oil. Serve hot. ENJOY!!!

  ---

  Notes

   

  • Always reserve more pasta water than the recipe calls for

  • You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

  • For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée.

Creamy marry me salmon fettuccine

I love a pasta dish that feels a little fancy but comes together with simple ingredients and minimal prep and cook time. This creamy marry me salmon fettuccine is exactly that. It’s creamy and delicious uses simple ingredients, and it takes minimal prep.

No need to sear anything or fuss with extra steps. This is an easy dinner that feels fancy enough for Saturday night dinner with friends. The sauce is rich but still feels light thanks to the burst of cherry tomatoes and lemon. The salmon gently cooks right in the sauce, keeping it juicy, and the fettuccine soaks it all up perfectly.

Things to know and variations about this this creamy marry me salmon fettuccine recipe

No searing is needed. The salmon poaches in the creamy-tomato garlic sauce, which keeps it tender and flavorful.

Pasta water is liquid gold in this recipe. Although the recipe calls for 1 cup of reserved pasta water , always save more than you need. The addition of pasta water helps loosen the sauce and leaves a beautiful glossy finish to this pasta dish

It comes together in 30 minutes , perfect for busy nights when you want a homemade meal without a lot of prep or clean -up.

VARIATIONS:   Instead of salmon try this recipe with shrimp or scallops for a seafood twist

Swapping the pasta is almost always an option. Try it with linguine, tagliatelle or even rigatoni or penne.

You can make it spicy by sauteing a pinch of red pepper flakes with the garlic and shallots.

If you love easy and  delicious recipes, this creamy marry me salmon fettuccini  is one of those recipes you will want to come back to often. If you give it a try , I would love to hear how it turned out -leave me a comment below or tag me on Instagram, I love to see your creations. And if you are a salmon lover try  these easy salmon recipes Quick and easy salmon piccata or easy sheet pan salmon dinner or Tuscan salmon for two.

Ingredients

• 8 oz. fettuccini
• 1 lb. salmon skinless fillet cut into medium chunks
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 2 Tbsp. minced shallots
• 2 cups cherry tomatoes
• 3 cups chopped spinach
• 1/2 cup white wine
• 1 cup heavy cream
• zest and juice from one lemon
• 1 cup pasta water
• 1 Tbsp. butter
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

1. In a large pot  of salted water cook the pasta el dente reserving 2 cups of pasta water before draining. While the pasta cooks make the creamy salmon sauce
2. In  a large skillet add the 2 tbsp. of olive oil over medium heat cook the shallots and garlic until soft and translucent.
3. Add the tomatoes and cook until blistered.
4. Add the wine, wait until fully absorbed, then add in the cream, parmesan cheese , reserved pasta water, lemon zest and juice. Simmer until sauce thickens about 5-7 minutes.
5. Add the spinach, butter and raw salmon chunks to the sauce.  cook 5-6 minutes or until the salmon is cooked through but still juicy.
6. Toss in the hot cooked fettuccini.  ENJOY!!!!

Lemon ricotta pasta and peas

Lemon Ricotta Pasta with Peas is one of my absolute favorites. This recipe is a fresh, creamy twist on the classic Italian pasta e piselli,  I grew up with. It’s a  bright, creamy spin on the comforting pasta e piselli my mother made often when I was growing up. She would cook ditalini or broken spaghetti with sweet peas in a simple broth, That humble dish of pasta and peas was a staple in our kitchen, especially in spring when sweet peas were in season and time was short. This version keeps the simplicity I love but adds a touch of brightness with fresh lemon and a generous spoonful of ricotta cheese. It’s light, comforting, and always hits the spot—perfect for busy nights when I want something quick and easy and a little indulgent.

Things to know about this Lemon ricotta pasta and peas

• Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.

• Use Fresh or Frozen Peas: Either works beautifully—frozen peas are a great pantry staple and stay sweet and tender.

• Pasta Matters: Short shapes like fusilli, orecchiette, or shells work best because they hold onto the creamy sauce.

• Reserve That Pasta Water: A splash of hot starchy pasta water helps melt the ricotta into a silky, cohesive sauce.

• Lemon Brightens Everything: Use fresh lemon juice and zest—it cuts through the richness of the ricotta and adds a fresh finish.

• Make It Your Own: Add fresh herbs like basil or mint, a sprinkle of grated Parmesan, or even a few chili flakes for a touch of heat.

• If you like easy warm weather pasta dishes try my vegetarian zucchini and tomato pasta or my creamy  lemon parmesan zucchini orzo
•  To sum it up this lemon ricotta pasta and peas is the perfect combination of easy and delicious. The addition of the ricotta elevates the entire dish. Sometimes , it’s just one ingredient that transforms a simple recipe into something memorable. I hope you try it and taste the difference ricotta makes-let me know what you think in the comments. ENJOY!!!

Ingredients

• 1/2 lb. small shaped pasta
• 4 cups fresh or frozen peas
• 2 cups ricotta cheese
• 2 Tbsp. olive oil
• 1 cup finely chopped onion
• 1 Tbsp. minced garlic
• juice and zest from 1 lemon
• 2 cups pasta water
• 1/2 cup grated parmesan cheese
• 2 tbsp. chopped Italian parsley
• freshly ground black pepper
• salt to taste

Instructions

1. In a pot of  boiling salted  water cook your pasta el dente reserving at least 2 cups before draining
2. While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
3. Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
4. Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
5. Plate top with more parmesan and the freshly chopped Italian parsley. ENJOY!!!

Vegetarian zucchini and tomato pasta

This vegetarian zucchini and tomato pasta is one of those easy, feel-good meals  I like to make when the garden (or the market ) is full of summer produce. It comes together with just a handful of  simple ingredients-zucchini, sweet cherry tomatoes, garlic, and pasta- nothing fancy, just simple flavors that produce delicious results. It’s the kind of dish that feels good for you fresh.

Things to know about this vegetarian zucchini and tomato pasta recipe

1. It’s all about easy : This pasta dish uses a few fresh seasonal  ingredients and makes them delicious. No fancy techniques, or unrecognizable ingredients you can’t pronounce, just good ingredients done right.
2.  Quick and easy : You can have this meal on your table in under 30 minutes, making it perfect for busy weeknight meals.
3. Naturally vegetarian and easy to customize :
4. It’s meatless but still satisfying, and if you want to add a protein boost, try tossing in some grilled  chicken, shrimp or white beans during the final toss with the pasta. They soak up the garlicky tomato juices and make the meal extra special for Saturday dinners with friends.
5. I hope this simple vegetarian zucchini and tomato pasta brings a little comfort  in how easy it is to make . It’s one of those recipes that doesn’t ask much of you, but gives so much back fresh, easy, and delicious. Whether you keep it vegetarian or add your favorite protein, it’s the kind of reference recipe you’ll want to come to again and again. ENJOY!!
6. And please when you make this pasta dish leave me a comment below with your experience with the recipe. Snap a photo, and tag me on social media. I love seeing your creations. It’s my favorite part!!

Ingredients

• 1/2 lb. short pasta
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 teaspoon red pepper flakes
• 2 medium zucchini cut lengthwise and sliced
• 1 pint cherry tomatoes
• 1 cup my easy marinara sauce
• 1 cup vegetable stock
• 1 cup reserved pasta water
• Salt and pepper to taste
• Grated parmesan and a few basil leaves for serving

Instructions

1. Bring a pot of salted water to a boil and cook your pasta el dente. Reserve about 1 cup of the pasta water, then drain.
2. While the pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add the garlic and saute until soft and fragrant- don’t let it brown.
3. Add the tomatoes, red pepper flakes and  a pinch of salt and cook 5-6 minutes until the tomatoes are soft and  blistered
4. Add the zucchini and cook until tender 4-5 minutes. Add the marinara sauce and the reserved pasta water and cook 5 minutes longer.
5. Add the drained pasta to the pan. Toss everything together until well coated and glossy. Stir in the parmesan cheese and stir to melt into the sauce
6. Serve hot with fresh basil leaves and additional parmesan cheese. ENJOY!!!

Easy homemade spinach crepes

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

 Things to know about this Easy homemade spinach crepes recipe

These savory spinach crepes are easy to make! They take a little bit of time- you have to fry each one separately but other then that, they’re really easy to make. Crepes are nothing more than super thin pancakes, deliciously neutral in taste. It’s the fillings that make them savory or sweet.

If you want to make crepes into a lunch or dinner, what I do is make a rich ricotta and spinach filling and use these spinach crepes  instead of store-bought pasta tubes to make manicotti. I layer them in a baking dish with my easy marinara sauce and bake until bubbly and golden.  It’s a lighter, healthier version on the classic- delicious and perfect to make ahead of time , and bake when you’re ready to serve.

These easy homemade spinach crepes are a healthy alternative, they’re delicious and a versatile staple you’ll make over and over again. Whether you’re making them for a quick lunch, using them for manicotti, or filling them with whatever you have on hand, you’re going to love them!!! Try them with my easy marinara sauce and your favorite savory filling for a delicious easy dinner everyone will love. And if your looking for a more classic option, check out my plain crepes how to make homemade crepes -prefect for sweet or savory fillings. And what I used to make my delicious Italian crepe Manicotti with bechamel

Let me know how you used them- I’d love to hear what fillings you came up with, snap a picture and tag me on social media, I love to see your creations . It’s my favorite part!!

Ingredients

• 2 cups fresh spinach
• 1 1/2cups of flour
• 3 eggs
• 1 cup milk
• 2 Tbsp. of butter
• salt and pepper to taste

Instructions

1. Prepare the spinach by placing it a dry saute pan and cook until wilted ( 2-3 minutes) let cool, squeeze out as much liquid as possible.
2. In a blender or food processer combine the spinach, eggs, milk and salt , blend until smooth.
3. Add the flour and pulse until combined. Don’t over mix. The consistency should be smooth and thin , similar to heavy cream. It should coat the back of a spoon. Then set the batter in the fridge to rest for at least 1 hour or overnight.
4. Heat an 8 inch non-stick skillet over medium high heat. Grease with a small amount of batter. Pour a small amount of batter( about 2 Tbsp.) into the pan and swirl to coat evenly. Cook each crepe 1-2 minutes per side. Greasing the pan with butter lightly before each crepe.
5. To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for 2-3 days.  For freezing separate each cooled crepe with parchment paper, stack and wrap tightly with plastic wrap or place in a freezer safe container. They will last in the freezer up to three months.
6. To reheat the frozen  spinach  crepes, thaw the crepes in the fridge, then warm them up in a skillet or microwave until heated through.
7. Second,
8. And so on

Italian crepe manicotti with Bechamel

These Italian crepe manicotti with bechamel sauce are made with homemade crepes, filled with a ricotta and spinach filling before being  laid on a bed of marinara sauce. Then they are  topped with a  creamy bechamel sauce  and freshly grated mozzarella before being baked to a golden deliciousness.

The crepe recipe is the one I always use they’re soft, light and so easy to work with . Not to mention how easy they are to make. Of course you can use store-bought manicotti shells in this recipe. but why would you when homemade crepes tastes so good and are so easy to make.

Tips for this Italian crepe manicotti with bechamel recipe

A few tips: Let your crepes cool before filling so they don’t tear. Don’t overstuff – just a few spoonful of filling is perfect. A little bechamel goes a long way, just enough to coat the manicotti and bubble up around the edges. You can assemble the whole dish a day ahead and keep it covered in the fridge-just bring it to room temp before baking. It also freezes beautifully, so it’s great for making ahead when you’re feeding a crowd or the holidays.

If you’ve never made manicotti with crepes , give it a try and tag me when you do. I love to see your creations. And trust me, once you taste these Italian crepe manicotti  you’ll never reach for the store-bought shells. ENJOY!!!!

Ingredients

12 crepes from my How to make homemade crepes

3 cups your favorite marinara or  my easy marinara sauce

FOR THE FILLING:

2 cups ricotta cheese

2 cups shredded mozzarella divided 1 cup for the filling and 1 cup to top the manicotti before baking.

1/2 cup parmesan cheese

1 egg

1 cup blanched spinach or Swiss chard, squeezed dry and chopped

salt and pepper to taste

INSTRUCTIONS

In a bowl mix together ricotta, parmesan cheese, 1 cup of the shredded mozzarellas, egg, spinach or chard. Season with salt and pepper to taste set aside

Ingredients: FOR  the EASY BECHAMEL SAUCE

• 1/2 stick of butter
• 1/4 cup flour
• 2 1/2 cups of whole milk
• pinch of nutmeg
• salt and pepper to taste
• INSTRUCTIONS
• Melt the butter in a saucepan over medium high heat
• Whisk in the flour and cook 1-2 minutes stirring . Gradually whisk in the milk a little at a time , stirring continually. Cook 5-6 minutes until the bechamel sauce is smooth and thickened. Season with salt and nutmeg.
• Assemble the crepes : Preheat your oven to 375-degrees.
• Place 1-2 generous Tablespoon of the ricotta, spinach filling in the center from end to end of the manicotti. Roll them up like a jelly roll. Repeat with remaining crepes.
• In an oven proof lasagna pan add the 3 cups of my easy marinara sauce. Place the filled manicotti on top of the red sauce, top with the béchamel sauce. Add the remaining shredded mozzarella and bake covered for 30- 35 minutes . Remove the cover the last 15 minutes. ENJOY!!!!