# What You Need:
→ Pasta
01 - 8 oz short 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 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 It:
01 - Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to package directions. Drain, rinse briefly under cold water to stop cooking, drain again and transfer to a large mixing bowl.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush zucchini halves and corn with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
03 - 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.
04 - Transfer zucchini to a board and cut into bite-sized pieces. Stand the grilled corn on end and slice kernels off the cob. Allow to cool slightly.
05 - To the bowl with pasta add grilled zucchini, corn kernels, halved cherry tomatoes, sliced red onion, half of the crumbled Cotija and the chopped cilantro.
06 - Whisk together the remaining 2 tablespoons olive oil, lime juice, honey or agave, minced garlic, ground cumin, and salt and pepper to taste until emulsified.
07 - Pour the dressing over the pasta mixture and toss gently to combine. Adjust seasoning as needed, sprinkle with the remaining Cotija and serve immediately or chill for up to 1 hour to meld flavors.
