Smoky grilled zucchini and sweet corn tossed with pasta, Cotija, cilantro and a zesty lime dressing.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 2 medium zucchini, sliced lengthwise
03 - 2 ears fresh corn, husks removed (or 1 1/2 cups frozen corn, thawed)
04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup thinly sliced red onion
06 - 1/2 cup chopped fresh cilantro
→ Cheese
07 - 3/4 cup crumbled Cotija cheese
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lime juice
10 - 1 tsp honey or agave syrup
11 - 1 garlic clove, minced
12 - 1/2 tsp ground cumin
13 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water to stop cooking, and transfer to a large bowl.
02 - Preheat a grill or a grill pan over medium-high heat. Lightly brush zucchini slices and the corn with a small amount of olive oil to prevent sticking.
03 - Grill zucchini 2–3 minutes per side until tender and marked; grill whole ears of corn, turning occasionally, 8–10 minutes until slightly charred.
04 - Transfer zucchini to a cutting board and cut into bite-sized pieces. Let corn cool slightly and slice the kernels off the cob.
05 - In the bowl with pasta, add the grilled zucchini, corn kernels, cherry tomatoes, red onion, half of the Cotija, and the chopped cilantro. Toss gently to distribute evenly.
06 - Whisk together olive oil, lime juice, honey (or agave), minced garlic, cumin, salt, and pepper in a small bowl. Pour the dressing over the pasta mixture and toss to coat thoroughly.
07 - Scatter the remaining Cotija over the salad. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld; taste and adjust seasoning before serving.
