Summer pasta tossed with grilled zucchini, charred corn, cherry tomatoes, cilantro and crumbled Cotija, lime dressing.
# Required Ingredients:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle), by weight
→ Vegetables
02 - 2 medium zucchini, halved 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 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lime juice (about 1 lime)
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
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, rinse briefly under cold water to stop cooking, drain well, and transfer to a large mixing bowl.
02 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates or pan surface.
03 - Brush zucchini halves and whole ears of corn lightly with olive oil and season with a pinch of salt and pepper.
04 - Grill zucchini 2–3 minutes per side until tender with light char marks. Grill corn, turning occasionally, 8–10 minutes until kernels are slightly charred and cooked through.
05 - Transfer zucchini to a board and cut into bite-sized pieces. Use a sharp knife to slice kernels off the cob and allow grilled vegetables to cool slightly.
06 - Add grilled zucchini, corn kernels, halved cherry tomatoes, sliced red onion, half of the crumbled Cotija, and chopped cilantro to the bowl with pasta.
07 - Whisk together extra-virgin olive oil, lime juice, honey (or agave), minced garlic, ground cumin, salt, and pepper until emulsified.
08 - Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all components evenly.
09 - Sprinkle remaining Cotija over the salad and serve immediately, or refrigerate for up to 1 hour to allow flavors to meld before serving.
