Some meals just taste like summer—and this one is it.

This Summer Pesto Pasta with Tomatoes is fresh, vibrant, and ridiculously easy to make. I started making it on nights when I wanted something fast and comforting, but still light and clean. Between the juicy cherry tomatoes, tender pasta, and herby pesto, this dish is full of flavor but doesn’t leave you feeling weighed down.

It’s one of those meals that’s just as perfect for a quick weeknight dinner as it is for a casual weekend with friends on the patio.

Ingredients

• 8 oz whole wheat pasta (or gluten-free if needed)

• 1 cup cherry tomatoes, halved

• 1/4 cup pesto (store-bought or homemade)

• 1 tbsp olive oil

• Salt and black pepper, to taste

• Optional: 2 tbsp grated parmesan or crumbled feta

• Optional add-ins: grilled chicken, chickpeas, or white beans for extra protein

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 3–4 minutes until they begin to soften and blister.

3. Add the cooked pasta to the skillet and toss with the tomatoes.

4. Remove from heat and stir in the pesto until everything is coated. Season with salt and pepper to taste.

5. Sprinkle with cheese if using, and serve warm or at room temperature.

Why I Love This Recipe

It’s fast, fresh, and so full of flavor. I love how versatile it is—you can eat it warm or cold, add protein if you like, or keep it super simple. And it only takes about 20 minutes from start to finish.

When I was learning to eat cleaner, I realized I didn’t have to give up pasta. I just had to find ways to pair it with real, seasonal ingredients—and this one totally delivers.

Nutrition Information (Per Serving – Makes 3)

• Calories: 360

• Protein: 11g

• Carbohydrates: 38g

• Fiber: 6g

• Fat: 18g