7 Lip-Smacking Pasta Recipes You Need to Try ...

By Fawn

I am a true, blue food lover. I love casseroles, soups, salads, meats, but the thing that I love more than anything is pasta. I could eat it all day every day. So, to switch things up from my usual menu, I found these lip-smacking pasta recipes that you’ll have to taste to believe!

1 Smoked Salmon and Asparagus Farfalle

This is my new favorite cold pasta! It’s perfect for summer time when it’s hot and it’s got an amazing flavor. It also only takes about 15 minutes to get everything prepped before it cools.

-8 Ounces Farfalle Pasta
-1/2 Cup of Steamed Asparagus Tips
-1 Ounce Smoke Salmon (chopped)
-1 Lemon (juiced)
-1 tbsp Pistachio nuts (chopped)
-1 tbsp fresh basil (chopped)
-1 tbsp Extra Virgin Olive Oil
-Salt and Pepper to Taste


1 Cook Pasta until El Dente, Drain and Run under Cool Water

2 Steam Asparagus, Drain, Cool and Chop

3 In a Large Bowl Combine All Ingredients, Mix Well and Refrigerate for 2 Hours

4 Remove and Serve Cold or at Room Temperature

2 Italian Style Pasta Salad

I do my pasta salad a little differently than most. But, there are so many crisp flavors it’s perfect for summer lunch (and dinner). It also makes a great side dish to anything barbecued!

-1 Box Rotini Noodles (I like tri-color best for looks)
-1 Bottle Italian Dressing
-1 Small Container Grape Tomatoes (sliced in half)
-1 Can Olives (sliced)
-2 Bell Peppers (diced)
-1 Container Feta Cheese Crumbles


1 Boil Noodles until El Dente. Drain and Run under Cool Water. Refrigerate

2 Slice Tomatoes and Olives

3 Dice Bell Peppers

4 Combine All Ingredients in a Bowl, Mix Well and Refrigerate for 2 Hours

5 Serve Cold

3 Creole Shrimp Pasta Meuniere

I love this pasta! It’s spicy and flavorful and the shrimp are just so plump and juicy. It’s the perfect thing for a cool night time dinner.

-2 8 Ounces Packages Angel Hair Pasta
-7 tbsp Butter
-1 tbsp Worcestershire Sauce
-Hot Pepper Sauce (to Taste)
-Jalapeno Pepper Sauce (to Taste)
-1/2 Lemon (juiced)
-1/2 tbsp fine herbs
-1 Bay Leaf
-1/2 tbsp dried thyme
-3 tbsp Vegetable Oil
-1 ¼ Pounds Shrimp (peeled and deveined)
-2 tbsp fresh parsley (chopped)


1 Cook Pasta and Drain

2 Meanwhile in a Saucepan, Melt Butter and Add Worcestershire Sauce, Hot Pepper Sauce and Jalapeno Sauce. Mix Well. Stir in Herbs (not Parsley), Lemon Juice and Add the Bay Leaf. Keep Warm. do NOT SIMMER

3 Heat Oil in a Large Sauté Pan. Cook Shrimp for 3-4 Minutes (just Pink). Pour out All but 1 TBLS of Oil from the Pan

4 Remove Bay Leaf from Butter Sauce. Add the Butter Sauce to Shrimp

5 Top with Parsley

6 Serve over Pasta

4 Chicken and Broccoli Pasta

This is such an easy recipe to make and it tastes like a hug feels. It’s warm and delicious but also a little familiar!

-3 tbsp olive oil
-1 Pound boneless skinless chicken breast halves (cut into 1 inch pieces)
-1 tbsp onion (chopped)
-2 cloves garlic (chopped)
-2 14.5 Ounce can diced tomatoes
-2 cups fresh broccoli florets
-salt and pepper to taste
-pinch dried oregano
-18 Ounces uncooked pasta
-1/4 cup fresh basil leaves (cut into thin strips)
-2 tbsp. Grated Parmesan Cheese


1 In a Large Skillet over Medium Heat Warm Oil and Add Chicken, Cook until Slightly Brown. and Onion and Garlic, Cook until Onions Are Translucent and Garlic is Golden

2 Add Tomatoes, Broccoli, Salt, Pepper, and Oregano. Stir Well and Bring to Boil. Cover and Reduce Heat. Simmer for 10 Minutes

3 Meanwhile, Cook Pasta until El Dente and Drain

4 Pour Chicken and Sauce into the Pot with the Pasta

5 Stir Well, and Basil and Top with Parmesan Cheese

5 Mac and Cheese

I am a big fan of Mac and Cheese, and so is everyone else that I know. It’s such a warm familiar dish and it never really gets old. But this is my favorite recipe for it!

-8 Ounces Elbow Macaroni
-8 Ounces of Sharp Cheddar Cheese (shredded)
-1 12 Ounce container of Small Curd Cottage Cheese
-1 8 Ounce Container Sour Cream
-1/4 cup grated Parmesan Cheese
-1 Cup dry breadcrumbs
-1/4 cup of butter (melted)
-salt and pepper (to taste)


1 Preheat Oven to 350

2 Cook Pasta until El Dente, Drain

3 In a 9x13 Baking Dish Mix Together Macaroni Noodles with Cheese and Sour Cream

4 In a Small Bowl Mix Bread Crumbs and Melted Butter. Sprinkle Topping over Macaroni Mixture

5 Bake in Preheated Oven for 30-35 Minutes or until the Breadcrumb Top is Golden Brown

6 Greek Chicken Pasta

This pasta dish is super easy to make and satisfies the need for something a little bit exotic. I personally don’t melt the feta, I sprinkle it on top... but it’s all a matter of taste!

-1 Pound Uncooked Penne
-1 tbsp olive oil
-2 Cloves Garlic (crushed)
-1/2 cup red onion (chopped)
-1 Pound boneless skinless chicken breast (cut into bite sized pieces)
-1 12 Ounce Can of Marinated Artichoke Hearts (drained and chopped)
-1 Large Tomato (chopped)
-1/2 cup crumbled feta cheese
-3 tbsp fresh Parsley (chopped)
-2 tbsp lemon juice
-2 tbsp dried oregano
-salt and pepper to taste


1 Cook Pasta until El Dente, Drain

2 Meanwhile in a Large Skillet Add Garlic and Onion, Sauté for 2 Minutes. Stir in Chicken. Cook Stirring Occasionally for about 5-6 Minutes until Chicken is No Longer Pink

3 Reduce Heat and Add Artichoke Hearts, Tomato, Feta (or Leave out and Sprinkle on Top Later), Parsley, Lemon Juice, Oregano and Cooked Pasta. Stir until Heated through, 2-3 Minutes

4 Remove from Heat, Season with Salt and Pepper (to Taste, This is Also when You Would Sprinkle on the Feta) and Serve

7 Cheese Ravioli with Three Pepper Topping:

With this one I think I’m cheating a little since the Ravioli is already made! But, it’s so yummy and it has just a little kick that I just can’t help but add it to the list!

-1 16 Ounce package of uncooked cheese ravioli
-3 tbsp olive Oil
-1 small onion (diced)
-1 green bell pepper (thinly sliced)
-1 red bell pepper (thinly sliced)
-1/2 yellow bell pepper (thinly sliced)
-2 cups chicken broth (divided)
-1/4 tbsp crushed red pepper flakes


1 Cook Ravioli in a Pot of Boiling Water until They Float to the Top. Drain

2 In a Large Skillet Sauté Onion and Bell Peppers until Tender. Add 1 Cup of Broth, Season with Pepper Flakes and Simmer for 5 Minutes

3 Stir in 2nd Cup of Broth. and Cook until Most of the Broth Has Evaporated. Spoon Pepper Mixture over Ravioli

4 Serve

Well ladies, these are the pastas that I can’t get enough of. What are your favorite pasta dishes? Let me know down below!

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