The Italian Way to Feed a Crowd This Summer

Cooking for a crowd in summer means a mix of dishes — something you make the night before, something that goes on the grill at the last minute, and a big pot of pasta that anchors the table. These four recipes cover exactly that: a chilled seafood rice salad and stuffed tomatoes to prepare ahead, Spaghetti alla Nerano to make fresh, and scamorza skewers straight off the grill.

The Spaghetti alla Nerano turns pan-fried zucchini, provolone, and Parmigiano Reggiano into a rich, satisfying summer pasta. Basil and black pepper keep the flavor bright, and the whole thing comes together in under 40 minutes — ideal when you need a big pot of seasonal pasta to anchor a casual dinner.

Pro tip: you can substitute the provolone with a good aged caciocavallo to keep close to the original, deeply savory flavor.

The Skewers of scamorza cheese on the bbq capture southern Italian cookouts in one grilling session, with smoky scamorza and colorful summer vegetables. Zucchini, eggplant, peppers, and cherry tomatoes turn tender and lightly charred, while mayonnaise enriched with Grana Padano adds a creamy, savory contrast. They’re a great option for entertaining outdoors when you want something fun to pass around the patio.

Pro tip: you can slip lemon leaves between the ingredients on each skewer instead of lemon wedges to give them a really unique aroma.

Baked stuffed tomatoes take about 90 minutes total, so plan them ahead — they're worth the oven time and taste just as good at room temperature as they do hot. Plump cluster tomatoes are filled with Vialone nano rice, scamorza, Pecorino, Grana Padano, garlic, and herbs for a satisfying vegetarian centerpiece that works well on a buffet or served family-style.

Pro tip: you can serve the tomatoes right in their skins as they bake, then eat the tender tomato "container" along with the cheesy rice filling.

The Rice salad with parsley pesto and seafood brings together whole rice, mussels, and clams for a light, seaside-inspired main. A parsley pesto with extra-virgin olive oil, garlic, and lemon peel adds freshness, while the seafood gives that classic Italian seafood salad feel. It’s ideal for a summer buffet when you want a chilled, make-ahead dish that still feels special.

Pro tip: you can finish the salad with a little extra grated lemon peel and a drizzle of olive oil just before serving for a brighter, citrusy aroma.

The rice salad and stuffed tomatoes are the ones to make the day before — both improve overnight. The pasta is the night-of dish, best made in a large pot and served straight from the pan. The scamorza skewers come off the grill fast and disappear faster.