Summer pasta tossed with grilled zucchini, corn, Cotija and zesty lime dressing—bright, easy and picnic-ready.
# What You'll Need:
→ Pasta
01 - 8 ounces short pasta (penne, fusilli, or farfalle), about 2 cups dry
→ Vegetables
02 - 2 medium zucchini, sliced lengthwise
03 - 2 ears fresh corn, husked (or 1 1/2 cups frozen corn, thawed)
04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup red onion, thinly sliced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup Cotija cheese, crumbled
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1–2 limes)
10 - 1 teaspoon honey or agave syrup
11 - 1 garlic clove, minced
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain in a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl; set aside.
02 - Preheat a grill or heavy grill pan to medium-high. Lightly brush zucchini slices and whole ears of corn with a thin coating of extra-virgin olive oil and season with a pinch of salt.
03 - Place zucchini on the hot grill and cook 2–3 minutes per side until tender with light char marks. Grill corn, turning occasionally, for 8–10 minutes until kernels are slightly charred and fragrant.
04 - Transfer zucchini to a cutting board and cut into bite-sized pieces. Allow corn to cool slightly, then slice the kernels off the cob with a sharp knife.
05 - To the bowl with the cooled pasta, add the grilled zucchini, corn kernels, halved cherry tomatoes, thinly sliced red onion and half of the crumbled Cotija. Add the chopped cilantro and gently toss to combine.
06 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey or agave, minced garlic, ground cumin, and salt and pepper to taste. Pour the dressing over the pasta mixture and toss thoroughly to coat.
07 - Scatter the remaining Cotija over the salad and give a final gentle toss. Serve immediately or refrigerate for 1 hour to allow flavors to meld before serving.
