# What you'll need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ 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 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lime juice (about 1 lime)
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 short pasta and cook until al dente according to package instructions. Drain, rinse briefly under cold water to stop cooking, drain well and transfer to a large mixing bowl.
02 - Preheat a grill or heavy grill pan over medium-high heat. Lightly brush zucchini halves and corn with a thin coating of olive oil and season with a pinch of salt.
03 - Grill zucchini 2–3 minutes per side until tender with light char marks. Grill corn, turning occasionally, for 8–10 minutes until kernels show light charring.
04 - Transfer zucchini to a board and slice into bite-size pieces. Use a sharp knife to slice kernels off the cob and allow both zucchini and corn to cool slightly.
05 - In the bowl with pasta, add grilled zucchini, corn kernels, halved cherry tomatoes, sliced red onion, half of the crumbled Cotija and chopped cilantro. Toss gently to distribute evenly.
06 - Whisk together olive oil, lime juice, honey, minced garlic, ground cumin, salt and pepper in a small bowl until emulsified.
07 - Pour the dressing over the pasta mixture and toss thoroughly to coat. Scatter remaining Cotija over the top and adjust seasoning if needed.
08 - Serve immediately at room temperature or cover and chill for up to 1 hour to allow flavors to meld. If chilled, bring back to room temperature for 15 minutes before serving.
