Need summer dinner ideas? Here are all the best recipes for the season: grilled or no cook, with fresh seasonal ingredients!
Summer is one of the best seasons for home cooking…if you can call it cooking at all! This is the time of year to whip out the grill or make fresh, minimally-cooked recipes. Grab your tomatoes, basil, and corn, because we’ve got the freshest ideas for your patio!
Here are all top summer dinner ideas! They’re either grilled, involve minimal cooking, or feature the best fresh summer ingredients you’ll find at your farmers market or in your garden. After the list, keep reading for some side dish suggestions and drink pairings. Let the season begin!
And now…the top summer dinner ideas!
Summer side dishes to pair
- The classic bean salad might be better than Grandma’s
- Try all the grilled vegetables right along with your main dish
- You can’t go wrong with grilled veggie kabobs!
- We can’t get tired of this classic corn salad
- Also make sure to check out our top summer appetizers!
Top it off with drinks & treats
- Enjoy your meal with a Wine Spritzer or Aperol Spritz
- End the meal with a Fresh Strawberry Pie, Strawberry Crisp or Blackberry Crisp
- Use the grill for some Grilled Peaches or Grilled Bananas
This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!
- 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
- 3 tablespoons olive oil, divided
- 2 pints whole cherry tomatoes
- 1 tablespoon balsamic vinegar
- Kosher salt
- Fresh ground black pepper
- 2 garlic cloves
- ½ cup grated Parmesan cheese, divided
- ¼ cup pasta water
- 1 handful fresh small basil leaves, chopped if large
- Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.
- Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
- Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
- Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.
*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Summer dinner ideas, summer dinner recipes