Cook rotini pasta according to package directions. Drain in a colander and rinse with cold water until completely cooled. Drain well and place in a serving bowl.

Slice tomatoes and add to pasta with onion and mozzarella balls.

In a small bowl, whisk together olive oil, white wine vinegar, brown sugar, garlic, basil, thyme, oregano, salt and pepper.

Pour over pasta and stir until well combined.

Cover and refrigerate one hour before serving.