# What You Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 2 medium zucchini, sliced 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
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 Steps:
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 under cold water, and set aside to cool.
02 - Preheat a grill or grill pan to medium-high heat.
03 - Lightly brush zucchini slices and corn with a tablespoon of olive oil to prevent sticking and season lightly with salt and pepper.
04 - Grill zucchini for 2–3 minutes per side until tender with light char marks; grill ears of corn, turning occasionally, for 8–10 minutes until slightly charred.
05 - Transfer zucchini to a cutting board and chop into bite-sized pieces; cut the kernels from the corn cobs and transfer to a bowl.
06 - In a small bowl, whisk together remaining olive oil, lime juice, honey (or agave), minced garlic, ground cumin, and a pinch of salt and black pepper until emulsified.
07 - In a large bowl, combine the cooled pasta, grilled zucchini, corn kernels, cherry tomatoes, red onion, half of the Cotija cheese, and chopped cilantro.
08 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
09 - Sprinkle the remaining Cotija over the top and serve immediately, or refrigerate for up to 1 hour to allow flavors to meld.
