When the weather is warm, I find myself shaking up my usual pasta routine. Cool salads are super appealing, but I also like to try new flavor combinations. And as much as I love tomatoes, sometimes it’s nice to give this summer hero a break and let other ingredients shine. This week’s five (nearly) tomato-less recipes show the versatility of pasta and summer veggies.

Buttery rice noodles with corn and shrimp take their cue from the Viet-Cajun cuisine created by Vietnamese immigrants who settled along the Gulf Coast in Louisiana and Texas. An easy butter sauce with shallot, garlic, ginger, pepper flakes, fish sauce, Cajun seasoning, and lime zest and juice offers a symphony of big flavors. Cook shrimp, corn, and celery in some of this potent mix and stir in cilantro. Easy peasy. Toss the remaining butter sauce with tender rice noodles and then top with the shrimp and veggies, more cilantro, and more pepper flakes. If you have crispy fried shallots in the pantry (and I always do!), sprinkle them on top. If you don’t have store-bought, try this simple recipe for Microwave-Fried Shallots.

Featured Recipe

Because they are made with buckwheat flour, soba noodles are already tasty, with strong nutty and earthy notes. I look for Japanese brands, which tend to have a more robust buckwheat flavor than domestic options. Either way, boil the soba until tender, rinse them under cold water, and let the fun begin. Carrots, cucumber, and daikon radish provide the crunch in this summery soba noodle salad, and a puckery dressing with fish sauce and lime wakes everything up. Top with peanuts and handfuls of mint, Thai basil, Italian basil, and/or cilantro. To switch things up, use other raw veggies julienned into fork-friendly pieces. How about bell pepper, cabbage, and sugar snap peas?

Mapo Eggplant Pasta is inspired by mapo tofu, the classic Sichuan dish featuring tofu braised in a spicy, silky ground meat sauce. In this clever version by Maggie Zhu, custardy eggplant takes the place of the tofu. Long, narrow Japanese or Chinese eggplants hold their shape better than bulbous Italian eggplants because each piece will contain some of the skin. Chili crisp (I prefer Lao Gan Ma brand) is essential here, as are tongue-tingling Sichuan peppercorns.

Why not turn Italian antipasto ingredients into a summery pasta salad? Diced salami and mozzarella provide heft while sun-dried tomatoes (yes, this is the one recipe with tomato), olives, and pepperoncini add pops of intensity. The dressing is made with garlic, capers, anchovies, and more pepperoncini and is equally bold. Arugula and a cup of chopped fresh basil bring the summery freshness. Serve this make-ahead pasta salad straight from the fridge with iced tea or maybe a chilled rosé. 

Just because you’re using Italian pasta doesn’t mean you have to stick with Italian flavors. Case in point: Campanelle Salad with Shrimp, Cabbage, and Scallion-Ginger Dressing. Cook campanelle, shrimp, and edamame in the same pot of water to keep things simple. Drain and rinse this trio with cold water and then stir in scallion greens, green coleslaw mix, and a blender dressing with ginger, scallion whites, rice vinegar, sriracha, and sesame oil. Garnish with sesame seeds and more scallion greens. I love how frilly campanelle traps all these ingredients, but penne or mezzi rigatoni will work nicely too.

Change up your summer pasta routine. Maybe make it cool or perhaps a little spicy. Definitely make it easy. And save those juicy, ripe tomatoes for salads. 

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