12 ounces small pasta shapes, such as cavatelli, conchiglie, or penne
2 ears corn on the cob, husks and silk removed
2 zucchini, trimmed and halved lengthwise
2 cups halved cherry tomatoes
1/4 cup olive oil
1/4 cup lime juice
1/2 cup chopped fresh cilantro
1 cup crumbled feta
Kosher salt and freshly ground black pepper
This healthy recipe takes the flavors of the midsummer farmers’ market (grilled corn, zucchini, cherry tomatoes) and weds them to a classic pasta salad. Crumbled feta cheese and chopped cilantro finish things off in easygoing style.
1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
2Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the zucchini and corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob and dice the zucchini.
3Add the tomatoes, corn, and zucchini to the pasta. Drizzle with the olive oil and lime juice and toss to combine. Add the cilantro and feta and season to taste with salt and pepper.