This rustic vegetarian pasta is a colorful celebration of garden abundance. Twirls of rotini are tossed with juicy heirloom tomatoes, tender zucchini, sweet red onions, and a subtle kick from fresh garden chilies. Each bite is coated in a light olive oil glaze and brightened with freshly chopped parsley, creating a dish that’s both hearty and refreshing.
It’s the kind of pasta that tastes like sunshine simple, nourishing, and made with ingredients picked straight from the soil. Perfect for al fresco lunches or a wholesome midweek dinner, this dish brings the flavors of summer right to your plate.