Summer pasta with grilled zucchini, sweet corn, Cotija and a zesty lime-cumin dressing—bright and picnic-ready.
# What You'll Need:
→ Pasta
01 - 8 ounces short dried pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 2 medium zucchini, halved lengthwise
03 - 2 ears fresh corn (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 freshly squeezed 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:
01 - Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain, rinse briefly under cold water to stop cooking, drain well and set aside.
02 - Heat a grill or grill pan to medium-high so it registers hot and will produce light char marks.
03 - Brush zucchini halves and corn with a light coating of olive oil and season lightly with salt and pepper.
04 - Grill zucchini 2–3 minutes per side until tender with char marks. Grill corn, turning occasionally, for 8–10 minutes until evenly charred.
05 - Transfer zucchini to a board and cut into bite-sized pieces. Slice kernels from the corn cobs and return to a bowl.
06 - Whisk together olive oil, lime juice, honey, minced garlic, ground cumin, salt and pepper in a small bowl until emulsified.
07 - In a large bowl, combine cooled pasta, grilled zucchini, corn kernels, halved cherry tomatoes, red onion, half the Cotija and chopped cilantro.
08 - Pour the dressing over the pasta mixture and toss gently to coat all components evenly. Adjust seasoning to taste.
09 - Scatter remaining Cotija over the top and serve immediately or refrigerate up to 1 hour to meld flavors before serving.
