Bright pasta with charred zucchini, corn, cilantro and crumbled Cotija, dressed in lime and olive oil.
# Components:
→ Pasta
01 - 225 g (8 oz) short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 2 medium zucchinis, sliced lengthwise
03 - 2 ears fresh corn, husked (or 1 ½ 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 cumin
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Cook the pasta in salted boiling water according to package instructions. Drain, rinse under cold water, and set aside.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the zucchini slices and corn with olive oil.
03 - Grill the zucchini for about 2-3 minutes per side, until tender and lightly charred. Grill the corn, turning occasionally, for 8–10 minutes until slightly charred.
04 - Transfer grilled zucchini to a cutting board and cut into bite-sized pieces. Slice the corn off the cob.
05 - In a large mixing bowl, combine the cooked pasta, grilled zucchini, corn, cherry tomatoes, red onion, half the Cotija cheese, and cilantro.
06 - In a small bowl, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper. Pour dressing over the salad and toss well to combine.
07 - Top salad with remaining Cotija cheese and serve immediately or chill for 1 hour for enhanced flavor.
