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Tori Cooper
Course Primi
Servings 8 servings


  • 1 16-ounce box rotini pasta
  • 4 cloves garlic minced
  • 1 small onion chopped
  • 1 teaspoon fresh rosemary minced
  • 1 teaspoon fresh thyme, minced
  • 1/3 cup olive oil divided
  • 2 medium tomatoes diced
  • 1 large zucchini diced
  • 8 ounces mozzarella cheese cut into small cubes
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  • Prepare pasta according to package directions.
  • While pasta is cooking, saute onion, garlic, rosemary, and thyme with 2 tablespoons oil until browned and fragrant.
  • Drain pasta and pour into a large bowl. Add cooked onion mix, veggies, and cheese, then toss with remaining olive oil and balsamic. Season to taste with salt and pepper and serve at desired temperature