10 Easy Dinners to Make When Hot Weather Hits

When the first hot week hits, turning on the oven can feel like too much. These no oven dinners keep things cool while still feeling filling and real. You will find wraps, salads, cold noodles, and quick plates that come together fast. Most of them use simple store items and a few fresh add ons, so dinner stays easy.

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Rotisserie Chicken Pesto Wraps With Tomato and Arugula

These wraps feel like a real dinner, but they come together in minutes. The pesto keeps everything flavorful, while juicy tomatoes and peppery arugula keep it fresh. It is the kind of meal you can eat at the table or take outside with a cold drink.

You will need 2 large tortillas, 1 1/2 cups shredded rotisserie chicken, 3 tablespoons pesto, 1 cup arugula, 1 cup sliced cherry tomatoes, 1/4 cup shaved Parmesan, 1 tablespoon lemon juice, and a pinch of salt and pepper.

Toss the chicken with pesto and lemon juice, then season with salt and pepper, and plan on 10 minutes of prep time total. Layer arugula, tomatoes, and chicken on each tortilla, sprinkle with Parmesan, and roll tightly. Slice in half and serve right away, or wrap in foil and chill 15 minutes so it holds together better.

Shrimp Tacos With Cabbage Slaw and Lime Crema

These tacos taste bright and light, which is exactly what you want when it is hot. Quick seared shrimp cook fast, and the crunchy slaw keeps every bite crisp. The lime crema ties it together without feeling heavy.

You will need 1 pound peeled shrimp, 8 small corn tortillas, 2 cups shredded cabbage, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 cup sour cream or plain Greek yogurt, and 1 tablespoon water.

Stir sour cream, 1 tablespoon lime juice, and water until pourable, then set it aside, and allow about 15 minutes total prep time. Toss shrimp with olive oil, chili powder, and salt, then cook in a skillet over medium-high heat for 2 to 3 minutes per side until pink. Warm tortillas in a dry pan over medium heat for about 20 seconds per side, fill with shrimp and slaw, then drizzle with lime crema.

Greek Chickpea Salad Bowls With Feta and Cucumbers

This bowl is cool, filling, and easy to keep in the fridge for later. Chickpeas make it hearty, while cucumbers and tomatoes keep it crisp and juicy. A simple lemon and olive oil dressing makes it taste like a lunch you would order on purpose.

You will need 2 cans chickpeas, drained and rinsed, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/3 cup sliced red onion, 1/2 cup crumbled feta, 2 tablespoons chopped parsley, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, and salt and pepper.

Whisk olive oil, lemon juice, oregano, salt, and pepper, then set aside, and plan on 10 to 12 minutes of prep time. Combine chickpeas, cucumber, tomatoes, onion, feta, and parsley in a bowl. Pour on the dressing, toss well, and let it sit 10 minutes in the fridge before serving so the flavors settle in.

Sesame Soba Noodle Salad With Snap Peas and Shredded Carrots

This noodle salad feels cold and refreshing, but it still satisfies like a full meal. Soba noodles have a nutty bite, and crisp snap peas keep the texture lively. The sesame dressing clings to everything, so each forkful tastes seasoned and finished.

You will need 8 ounces soba noodles, 1 cup snap peas sliced thin, 1 cup shredded carrots, 3 sliced scallions, 2 tablespoons sesame seeds, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon neutral oil, and 1 teaspoon grated ginger.

Cook soba in boiling water according to package directions, then rinse under cold water until completely cool, and plan on about 20 minutes total time. Whisk soy sauce, rice vinegar, honey, sesame oil, neutral oil, and ginger until smooth. Toss noodles with snap peas, carrots, and scallions, then pour on the dressing and finish with sesame seeds.

No Cook BLT Pasta Salad With Cherry Tomatoes and Ranch

This is the BLT vibe without the hot kitchen, and it works great on the first sticky week of the year. The bacon is already cooked, the tomatoes bring the juiciness, and the lettuce stays crisp if you add it last. Ranch makes it feel familiar and kid-friendly.

You will need 12 ounces cooked and cooled pasta, 1 1/2 cups halved cherry tomatoes, 1 1/2 cups chopped romaine, 1/2 cup chopped cooked bacon, 1/2 cup diced cheddar, 1/3 cup sliced green onions, 1/2 cup ranch dressing, and black pepper.

Use pre-cooked pasta from the store, or cook pasta earlier in the day and chill it, and plan on 10 minutes of assembly time. Toss pasta with ranch, tomatoes, bacon, cheddar, and green onions until coated. Fold in romaine right before serving so it stays crisp, then add black pepper to taste.

Tuna White Bean Salad With Lemon, Parsley, and Red Onion

This is one of those dinners that feels fancy but is mostly pantry staples. Tuna and white beans make it filling, while lemon and parsley keep it bright. It is great with crackers, toasted bread, or just a fork.

You will need 2 cans tuna, drained, 1 can cannellini beans, drained and rinsed, 1/3 cup diced red onion, 1/4 cup chopped parsley, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and black pepper.

Whisk olive oil, lemon juice, Dijon, salt, and pepper, then set aside, and allow about 10 minutes total. Combine tuna, beans, onion, and parsley in a bowl. Pour on the dressing, toss gently, and chill 10 minutes if you have time so the onion mellows.

Caprese Tortellini Salad With Basil and Balsamic

This salad tastes like a caprese plate, but it eats like a full dinner. Cheese tortellini makes it satisfying, and the tomatoes and basil keep it fresh. A little balsamic brings a sweet tang that works even when everything is cold.

You will need 18 ounces refrigerated cheese tortellini, 1 1/2 cups halved cherry tomatoes, 8 ounces fresh mozzarella pearls, 1/2 cup torn basil, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 small garlic clove grated, and salt and pepper.

Cook tortellini according to package directions, then drain and rinse under cold water until cool, and plan on about 20 minutes total time. Whisk olive oil, balsamic, garlic, salt, and pepper until blended. Toss tortellini with tomatoes, mozzarella, and basil, then pour on the dressing and serve chilled.

Smoked Salmon Bagel Boards With Cucumber, Dill, and Cream Cheese

This dinner feels fun because everyone can build their own plate. Smoked salmon and cream cheese are filling, while cucumber and dill keep it clean and cool. It also works well when you do not want dishes piled up in the sink.

You will need 4 bagels, 8 ounces cream cheese, 8 ounces smoked salmon, 1 cucumber sliced thin, 1 small red onion sliced thin, 2 tablespoons capers, 2 tablespoons chopped dill, and 1 lemon cut into wedges.

Set everything out on a board, and plan on 10 minutes total prep time. Toast bagels if you want using a toaster only, then spread with cream cheese and add salmon, cucumber, onion, and capers. Finish with dill and a squeeze of lemon, then eat right away.

Deli Turkey and Avocado Lettuce Wraps With Crunchy Peppers

These lettuce wraps are crisp, cool, and surprisingly filling. Turkey and avocado give you protein and creaminess without needing any heat. The peppers add crunch, which keeps it from feeling like a sad salad.

You will need 8 large romaine leaves, 10 ounces sliced deli turkey, 1 ripe avocado sliced, 1 cup thinly sliced bell peppers, 1/4 cup shredded carrots, 2 tablespoons mayonnaise or hummus, 1 tablespoon Dijon mustard, and a pinch of salt and pepper.

Stir mayonnaise and Dijon, then season lightly, and plan on 12 minutes total. Lay out lettuce leaves and spread a little sauce on each one. Add turkey, avocado, peppers, and carrots, then roll tightly and serve with extra peppers on the side.

Gazpacho With Garlic Toast and a Side of Melon

Gazpacho is the easiest way to make dinner feel cool from the first spoonful. It tastes bright, a little tangy, and full of summer vegetable flavor even if it is still early in the season. Pair it with toast and melon, and it feels complete without any oven heat.

You will need 4 cups chopped ripe tomatoes, 1 peeled cucumber, 1 small bell pepper, 1/4 cup red onion, 1 small garlic clove, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, and black pepper, plus bread for toast and 2 cups sliced melon.

Blend tomatoes, cucumber, pepper, onion, garlic, olive oil, vinegar, salt, and pepper until smooth or slightly chunky, then chill, and plan on 15 minutes prep plus 30 minutes chill time. Toast bread in a toaster, then rub lightly with a cut garlic clove if you like and drizzle with olive oil. Serve gazpacho cold with garlic toast and melon on the side.

This article originally appeared on Avocadu.