Summer Pasta Recipes from Barilla

Tuesday 27th Apr 2021 |

These colourful recipes from Barilla are sure to brighten up any mealtime.

Rustle up these summer pasta recipes, simple yet delicious dishes that are quick and easy to create and will look great on any table.

Summer Pasta Recipes – Anti-food waste Tortiglioni with Ratatouille

Summer Pasta Recipes


  • 160g Barilla Tortiglioni
  • 200g ratatouille from the previous day (peppers, tomatoes, courgettes, aubergines, etc.)
  • 20g raisins
  • 20g almonds and 20g chopped almonds for garnish
  • 20g olives
  • 20ml virgin olive oil
  • White pepper


1. To prepare, soak the raisins in warm water and rinse the olives under running water

2. Heat the ratatouille from the day before in a pan. Add the raisins, olives and chopped almonds

3. Cook the tortiglioni in salted water according to the instructions on the package until al dente, and drain. Reserve some of the pasta water when draining and use it emulsify the ratatouille, if necessary

4. Mix the pasta with the ratatouille in the pan, add a drizzle of olive oil, salt and pepper to taste, and serve garnished with chopped almonds

Summer Pasta Recipes – Penne pasta salad with feta cheese, olives, cherry tomatoes and avocado

Summer Pasta Recipes


  • 1 box Barilla┬« Mezze Penne Tri-Colore
  • 6 tablespoons extra virgin olive oil
  • 1 small red onion, cut julienne style (e.g. thin strips)
  • 1 large Cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, sliced in rounds
  • 3 tablespoons lemon juice
  • 1 avocado, diced
  • Salt and black pepper to taste
  • 1/2 cup Feta cheese, diced
  • 1 tablespoon parsley, chopped


  • Bring a large pot of water to a boil
  • Cook the pasta 1 minute less than package directions
  • Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool
  • In a small skillet, saut├ę onion in 1 tablespoon olive oil until translucent; remove from heat and set aside
  • In a large bowl combine, pasta with onions, cucumber, tomatoes, olives, remaining olive oil and lemon juice; season with salt and pepper to taste
  • Before serving add avocado, cheese and parsley

Summer Pasta Recipes – Spaghetti with Genovese pesto, roasted tomatoes, and basil

Summer Pasta Recipes


  • 160g Barilla Spaghetti n.5
  • 80g Barilla Pesto Genovese 
  • 12 cherry tomatoes
  • 1 tbs extra virgin olive oil
  • Rosemary
  • A pinch of salt and sugar


  • Cut the tomatoes in half and let them cook in a pan with rosemary and a pinch of salt and 1 tbs of extra virgin olive oil
  • In the meantime, cook the pasta in boiling salted water. Drain it when al dente. Reserve some pasta water on the side
  • Toss the pasta inside the pan with the tomatoes and turn off the stove.
  • Add some pesto and add some of the reserved pasta water to make it creamy

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