Veggie Rotini with Grilled Zucchini, Tomatoes and Basil

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The taste of summer in one pasta dish! Fresh garden tomatoes, zucchini, and spices make this a dish you can't miss!


  • 1 1/2 lbs cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced and mashed to a paste with 1 tsp Kosher salt
  • 2 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 lb zucchini, cut into 1/3 in. thick slices
  • 2 Tbsp olive oil
  • 1 lb Hodgson Mill Veggie Rotini Spirals
  • 6 oz Ricotta Salata, or feta cheese, diced
  • 1 1/2 cups basil, fresh leaves, chopped into small pieces


In a large bowl, toss tomatoes, onion, garlic paste, vinegar and ¼ cup olive oil together.  Set aside. Toss zucchini slices with the olive oil in a large bowl.  Heat a large grill pan over medium-high heat and grill the zucchini in batches for 1-2 minutes per side or until crisp tender.  Let cool on a cutting board and cut into bite-sized pieces.   Set aside. Cook pasta in a large pot until tender, about 7 minutes. Drain and add immediately to tomato mixture.  Toss well and add zucchini, cheese and basil.  Season to taste with  salt and pepper.  Serve pasta warm or at room temperature.  May be made up to four hours in advance, covered and kept at room temperature until ready to serve.  Best served warm.


Adapted from Magazine

Makes 6 main dish servings or 8 as a side dish Print this Recipe

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