# What You’ll Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle), dry
→ 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 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey (or agave syrup for vegan)
11 - 1 garlic clove, minced
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil, add the dry pasta and cook according to package directions until al dente. Drain in a colander, rinse briefly under cold water to stop cooking, then set aside to cool.
02 - Preheat a grill or grill pan over medium-high heat until hot and lightly smoking.
03 - Lightly brush zucchini halves and whole corn with a little olive oil and season with salt and pepper.
04 - Place zucchini cut-side down and grill 2–3 minutes per side until tender with char marks. Grill corn, turning every few minutes, for 8–10 minutes until evenly charred.
05 - Transfer zucchini to a board and cut into bite-sized pieces. Stand each ear of corn vertically and slice kernels off the cob into a bowl.
06 - In a large mixing bowl, combine the cooled pasta, grilled zucchini pieces, corn kernels, halved cherry tomatoes, sliced red onion, half of the crumbled Cotija, and chopped cilantro.
07 - In a small bowl, whisk together the olive oil, lime juice, honey (or agave), minced garlic, cumin, and a pinch of salt and pepper until emulsified.
08 - Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly.
09 - Transfer to a serving bowl, sprinkle with the remaining Cotija, and serve immediately or chill for up to 1 hour to allow flavors to meld.
