# Ingredient list:
→ Pasta
01 - 8 ounces short pasta (penne, fusilli or farfalle), 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 crumbled Cotija cheese
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
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
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook until al dente according to package directions; drain, rinse briefly under cold water to stop cooking, and set aside in a large mixing bowl.
02 - Preheat a grill or grill pan over medium-high heat and lightly brush the zucchini slices and corn with olive oil to prevent sticking and encourage charring.
03 - Place zucchini slices on the preheated grill and cook 2–3 minutes per side until tender with light char marks; transfer to a board and cut into bite-sized pieces.
04 - Grill the ears of corn, turning occasionally, for 8–10 minutes until kernels show slight charring; let cool slightly then slice the kernels off the cob.
05 - In the bowl with the cooled pasta, add the grilled zucchini, corn kernels, halved cherry tomatoes, sliced red onion, chopped cilantro and half of the crumbled Cotija; toss gently to combine.
06 - Whisk together the olive oil, lime juice, honey (or agave), minced garlic, cumin, salt and pepper in a small bowl; pour over the pasta mixture and toss thoroughly to coat.
07 - Scatter the remaining Cotija over the top and serve immediately, or refrigerate for up to 1 hour to allow flavors to meld before serving.
