Summer Pasta Salad with Grilled Zucchini, Corn & Cilantro Pesto

Yields 4-6

Ingredients:
6 ounces rice noodles
2 medium zucchini, cut in half lengthwise
1 red bell pepper, cut in half, seeded
½ an onion, cut into ½ inch wedges
1–2 ears of fresh corn (or use frozen, roasted corn ), shucked
oil, salt and pepper for veggies
Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves
Cilantro Pesto:
1 large bunch cilantro and thin stems
2 fat garlic cloves
1–2 tablespoons chopped jalapeño (optional)
½ cup olive oil
⅓ cup pumpkin seeds (raw)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon coriander (optional)
½ teaspoon smoked paprika (optional- only if you like smoky flavor)
1 tablespoon lime zest
2 tablespoons lime juice

Instructions:
Preheat the grill to medium high, and boil water for the rice noodles.

Prep the veggies – brush or spray with olive oil, and sprinkle with salt and pepper.

Pour boiling water over the rice noodles, (I put them in a baking dish) let stand for 3 minutes, then drain and rinse with cold water. Set aside.

Place the veggies on the grill, lower heat to medium, cover,  then make the cilantro pesto. Check the veggies every 5 minutes or so….turning.

Place all the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.

Once the veggies are done, cut into bite-sized pieces. Give the pasta a final cool water rinse, loosening it up. Drain and place in a bowl. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt, and possibly more to taste. Adjust lime, salt and heat according to your taste preference. I’ll sometimes add a pinch of chipotle pepper, or chili flakes, or even more finely chopped jalapeño to bump up the heat.

Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.