Ingredients

• DRESSING:
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• SALAD:
• 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
• 1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
• 1 pint grape tomatoes, halved
• 1/2 cup chopped sweet pepper (red, orange and/or yellow)
• 1/3 cup chopped red onion
• 4 ounces pepperoni, chopped
• 1-1/2 cups fresh mozzarella pearls
• 1/4 cup chopped fresh basil
• Additional salt and pepper, to taste

Ingredients

• PASTA:
• 8 ounces pasta (bowtie or shells)
• Salt, for boiling pasta
• MEAT SAUCE:
• 1 pound ground beef
• 1 medium onion, chopped
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• YOGURT GARLIC SAUCE:
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• BUTTER PAPRIKA SAUCE:
• 4 tablespoons unsalted butter
• 2 teaspoons paprika
• 1/4 teaspoon dried mint
• 1/4 teaspoon pepper
• GARNISH:
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

Ingredients

• 2 cups uncooked whole wheat orzo pasta
• 2 cups shredded rotisserie chicken
• 10 cherry tomatoes, halved
• 1/2 cup crumbled tomato and basil feta cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 cup chopped sweet onion
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/2 pound boneless skinless chicken breast, cubed
• 1/2 cup balsamic vinegar
• 2 teaspoons olive oil
• 5 ounces cubed part-skim mozzarella cheese
• 16 cherry or grape tomatoes

Ingredients

• 1-1/2 pounds fresh green beans, trimmed
• 1 pint cherry tomatoes, halved
• 1 small red onion, halved and thinly sliced
• 3 tablespoons red wine vinegar
• 1-1/2 teaspoons sugar
• 3/4 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup olive oil

Ingredients

• 8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
• 2 cups Greek vinaigrette
• 3 cups cherry tomatoes, halved
• 1 medium red onion, finely chopped
• 1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
• 1 cup chopped fresh basil
• 1 cup grated Parmesan cheese
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm 2% milk (110° to 115°)
• 1/4 cup canola oil
• 4-1/2 teaspoons sugar
• 1 teaspoon salt
• 5 to 5-1/2 cups all-purpose flour
• 2 cups cherry tomatoes
• 1/3 cup olive oil
• 2 tablespoons cornmeal
• 3 tablespoons thinly sliced fresh basil
• 1 teaspoon coarse salt
• 1/8 teaspoon pepper

Ingredients

• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated lemon zest
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 2/3 cup fresh arugula
• 2 green onions, sliced
• 1/4 cup plain yogurt
• 2 teaspoons 2% milk
• 1 teaspoon cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt, divided
• 12 cherry tomatoes
• 1/4 teaspoon pepper

Ingredients

• 1 package (16 ounces) frozen cheese tortellini
• 2 cups fresh broccoli florets
• 2 cups cherry tomatoes, quartered
• 2 celery ribs, finely chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded cheddar cheese
• PARMESAN DRESSING:
• 3/4 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons heavy whipping cream
• 1 teaspoon dried thyme

Ingredients

• 28 cherry tomatoes
• 7 bacon strips, cooked and crumbled
• 1/2 cup fat-free mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped celery
• 2 tablespoons minced fresh parsley

Ingredients

• 8 ounces uncooked cavatappi pasta
• 1/2 pound bacon strips
• 2 garlic cloves, minced
• 1-1/2 cups heavy whipping cream
• 1 package (1 ounce) ranch salad dressing mix
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese
• 3 cups cubed cooked chicken breast
• 1 pint grape tomatoes, halved
• 1 bunch green onions, thinly sliced, divided

Ingredients

• 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• DRESSING:
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• SALAD:
• 4 cups chopped fresh kale
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup minced fresh parsley
• 1 medium ripe avocado, peeled and cubed

Ingredients

• 6 medium ears sweet corn, husked
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1/2 tablespoon grated lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cherry tomatoes, halved
• 1 cup chopped sweet red pepper
• 1/2 cup chopped cucumber
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup chopped red onion
• 1/4 cup chopped green onions
• 1/4 cup Cotija cheese
• 1 medium ripe avocado, peeled, chopped

Ingredients

• 1 cup dried lentils, rinsed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 cups chopped cucumber
• 2 cups chopped fresh kale
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped pitted green olives
• 1/4 cup minced fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese, optional

Ingredients

• 1 cup medium pearl barley
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
• 1-1/2 cups chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped pitted Greek olives
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted sweet red pepper strips
• 1/4 cup minced fresh parsley
• 1/4 cup chopped fresh mint

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
• 1/2 medium red onion, chopped
• 1/2 medium English cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1 tablespoon minced fresh parsley

Ingredients

• 6 medium ears sweet corn, husked
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 tablespoon grated lime zest
• 1-1/2 cups cherry tomatoes, halved
• 1 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped green onions
• 3 tablespoons chopped seeded jalapeno pepper
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced chives
• 2 medium ripe avocados, peeled, chopped

Ingredients

• 1-1/4 cups quinoa, rinsed
• 3/4 cup olive oil
• 1/2 cup lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon grated lemon zest
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped cucumber
• 1 cup grape tomatoes, halved
• 1 cup pitted Greek olives, halved
• 12 ounces marinated quartered artichoke hearts, drained, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped red onion

Ingredients

• 16 ounces uncooked spiral pasta
• 1 large zucchini, chopped
• 8 ounces cherry tomatoes, halved
• 1 small sweet red pepper, chopped
• 1 small red onion, chopped
• 1 can (6-1/2 ounces) sliced ripe olives, drained
• 2 green onions, sliced
• DRESSING:
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 3 tablespoons minced fresh basil
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper

Ingredients

• 12 ounces uncooked gluten-free spiral pasta
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 pound cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 2-1/4 ounces sliced ripe olives, drained
• 1/2 cup fresh mozzarella cheese pearls
• DRESSING:
• 2/3 cup olive oil
• 1/3 cup rice vinegar
• 1/4 cup minced fresh basil
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons balsamic glaze, optional

Ingredients

• 3 cups cherry tomatoes, chopped
• 1/2 teaspoon salt, divided
• 1/2 cup chopped red onion
• 1/2 jalapeno pepper, seeded, minced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic glaze
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 thin slices fresh mozzarella cheese
• BRUSCHETTA TOPPING:
• 4 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 pound cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sliced fresh basil
• 2 tablespoons balsamic glaze
• Crushed red pepper flakes, optional

Ingredients

• 1 medium eggplant, quartered lengthwise
• 1 medium zucchini, quartered lengthwise
• 1 medium red onion, sliced into 1/4-inch slices
• 3 cups cubed ciabatta bread
• 2 cups cherry tomatoes
• 1 can (14 ounces) large water-packed artichoke hearts, drained and halved lengthwise
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh basil or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• DRESSING:
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups grape tomatoes, halved
• 3/4 cup heavy whipping cream
• 1/2 cup prepared pesto
• 1/2 cup shredded Parmesan cheese

Ingredients

• 1 package (16 ounces) penne pasta
• 1 cup prepared pesto
• 1/2 cup heavy whipping cream, optional
• 2 cups cherry tomatoes, halved
• 1/2 cup shredded Parmesan cheese

Ingredients

• 3 cups coconut milk, divided
• 2 cups unsalted chicken stock, divided
• 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
• 1 piece fresh lemongrass (1-in.), thinly sliced
• 3 tablespoons coconut sugar
• 1/2 teaspoon salt
• 3 makrut leaves or kaffir lime leaves, torn
• 1 bunch fresh cilantro, stems and leaves separated, divided
• 2 dried Thai chiles, stemmed and quartered
• 1 medium onion, thinly sliced
• 1 medium sweet red pepper, seeded and thinly sliced
• 1 medium sweet orange pepper, seeded and thinly sliced
• 5 cherry tomatoes
• 1/4 pound fresh enoki or oyster mushrooms
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 cups cooked jasmine rice
• 2 medium limes, cut into wedges
• 1 tablespoon hot chili oil

Ingredients

• 8 ounces uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces burrata cheese, torn
• 1/4 cup minced fresh basil
• Crushed red pepper flakes, optional

The Barefoot Contessa has done it again. From apple crisp to engagement chicken, pretty much any recipe from Ina Garten guarantees a hit at the dinner table. This “fabulous” pasta is no exception.

After a recent Instagram post quickly garnered more than 115,00 likes, we knew we had to try it. This pasta packed with garden-fresh ingredients sounds like just the thing for our next summer picnic.

What Is Ina Garten’s Summer Garden Pasta?

Like a lot of Ina’s recipes, this pasta is “surprisingly simple,” as she says in her Instagram post. It features marinated cherry tomatoes, basil and Parmesan cheese (plus a few other ingredients), tossed with hot angel hair pasta. I mean, just looking at it makes my stomach rumble.

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A post shared by Ina Garten (@inagarten)

How to Make Ina Garten’s Summer Garden Pasta

Straight from her cookbook Barefoot Contessa at Home, this summer garden pasta recipe is about as good as it gets. Bonus: It’s a partially make-ahead dish!

Ingredients

• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus some additional for serving
• 1 pound dried angel hair pasta
• 1-1/2 freshly grated Parmesan cheese, with extra for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Step 1: Season the tomatoes

First things first, add your cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt and pepper to a large bowl (which ideally has a lid). Stir to make sure the tomatoes are evenly coated with the seasonings.

Step 2: Let them marinate

Put the lid on the bowl or cover the bowl with plastic wrap. Let the tomatoes marinate for 4 hours at room temperature.

Step 3: Cook your pasta

As mealtime approaches, you’ll need to prepare your pasta. Add dashes of olive oil and salt to a large pot of water, then bring it to a boil. Add the pasta. Once it’s al dente, drain the pasta and pop it in a large serving bowl.

Editor’s Tip: Because it’s so thin, angel hair pasta cooks to al dente in just a few minutes. Keep an eye on it!

Step 4: Toss together and serve

Mix in the cherry tomatoes, then sprinkle with Parmesan and extra basil. That’s it—it’s ready to enjoy!

See? “Surprisingly simple.”

If you want to try out another genius Ina Garten pasta recipe, we recommend her lemon capellini. Or go for these other summer pasta recipes from home cooks like you.

The post Ina Garten Posted Her Summer Garden Pasta Recipe—and People Are Obsessed appeared first on Taste Recipes.

Ingredients

• 1/2 pound Yukon Gold potatoes, cubed (about 2 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic salt
• 4 large eggs
• 2 tablespoons half-and-half cream
• 1/4 cup spreadable spicy jalapeno cream cheese, softened
• 1/2 teaspoon ground cumin
• 1/2 cup shredded Mexican cheese blend
• 1/2 cup cherry tomatoes, quartered
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced seeded jalapeno pepper
• Thinly sliced jalapeno pepper

Ingredients

• 20 ounces cherry tomatoes (about 2 pints)
• 4 garlic cloves, halved
• 2 teaspoons whole peppercorns
• 1/2 teaspoon mustard seed
• 2 cups water
• 2 cups cider vinegar
• 3 tablespoons salt
• 2 tablespoons sugar