Pasta Salad with Grilled Zucchini (Printable)

Smoky grilled zucchini, sweet corn, Cotija and lime-tossed pasta—bright, picnic-ready and easy weeknight fare.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta (penne, fusilli, or farfalle)

→ 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 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 Make It:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain, rinse briefly under cold water to stop cooking, and set aside to cool.
02 - Preheat a grill or grill pan to medium-high. Lightly brush zucchini slices and corn with a bit of olive oil and season with salt and pepper.
03 - Grill zucchini 2–3 minutes per side until tender with light char marks. Grill corn, turning occasionally, 8–10 minutes until slightly charred on all sides.
04 - Transfer zucchini to a board and cut into bite-sized pieces. Using a sharp knife, slice the kernels off the cob and transfer to a bowl.
05 - In a large mixing bowl combine the cooled pasta, grilled zucchini, corn kernels, cherry tomatoes, red onion, half of the Cotija, and chopped cilantro.
06 - Whisk together olive oil, lime juice, honey (or agave), minced garlic, cumin, salt and pepper in a small bowl. Pour the dressing over the pasta mixture and toss until evenly coated.
07 - Scatter remaining Cotija over the salad and serve immediately, or refrigerate up to 1 hour to allow flavors to meld.

# Expert Advice:

01 -
  • The grilled zucchini and corn add a layer of flavor you can never get from roasting alone—trust me, it’s a secret upgrade.
  • This salad stays bright and fresh even after a chill in the fridge, making it an ideal make-ahead star for gatherings.
02 -
  • If you skip rinsing the pasta, the residual heat will keep cooking it and turn your salad mushy by lunchtime—I learned that the frustrating way.
  • Grilling the corn whole, instead of slicing first, intensifies its sweetness and imparts an irreplaceable smoky note that raw kernels never deliver.
03 -
  • Let the veggies cool before adding to the pasta so the cheese doesn’t melt—this keeps each bite textured and satisfying.
  • Tossing the salad with your hands instead of utensils gives better control and gentler mixing, keeping the veggies intact and the pasta silky.
Return