Pasta is perfect for summer, particularly if you adopt the following strategy.
Cook up pasta en-masse (and al dente), enough for several meals. Drain, cool and store in several containers with a little olive oil drizzled over them. These can be stored in the refrigerator for several days and taken out as needed to simply reheat and add your favorite sauce to. This makes for some easy meals, and you’ll only be really heating up the kitchen once.
Any leftover pasta can be used for a tasty pasta salad. We prefer tossing the pasta with onions, diced tomatoes or any other vegetable that is handy. The dressing can be whatever you want, although again we prefer a light olive oil/lemon/herb dressing with plenty of Parmesan cheese tossed in.