4 Zucchini, sliced ¼-inch thick
2 Tbsp SOOC Basil Infused Olive Oil ( + ¼ cup for the pasta)
2 Tbsp SOOC Oregano White Balsamic Vinegar ( + 3 Tbsp for the pasta)
SOOC Sicilian Sea Salt, to taste
1 pint Cherry Tomatoes, halved
2 balls smoked Mozzarella, diced
1 (16 oz) bag Sfoglini pasta: shells or trumpets
Fresh Parsley, chopped
Marinate the zucchini with the 2 Tbsp Basil Olive Oil, 2 Tbsp Oregano Balsamic, and Sicilian Sea Salt. Meanwhile, heat the grill. Once the grill is ready, grill the zucchini on both sides until cooked. Remove and allow to cool; cut the zucchini into a large dice and put into a large bowl.
Heat a pot of boiling water and season well with salt. Add the pasta and cook until al dente.
Add the tomatoes, smoked mozzarella, 3 Tbsp Oregano Balsamic, and ¼ cup Basil Olive Oil to the bowl with the zucchini.
When the pasta is done, strain it into the bowl with the vegetables; add 2 Tbsp of pasta water. Toss everything together and finish with fresh chopped parsley. Serve warm or at room temperature.