Succotash salad with pasta and grilled vegetables

Ingredients:

• 2 ears of corn, husked
• 1 red bell pepper
• 1 jalapeno pod
• 5 tbsp canola oil + extra for drizzling
• 340 g of cavatappi pasta (corkscrew)
• 1 cup frozen lima beans, thawed
• 2/3 cup freshly squeezed lemon juice + more as needed (from about 5 lemons)
• 2 tablespoons of honey
• 1/4 bunch parsley (0.5 cup leaves)

Preparation:

1. Preheat the grill to medium-high heat. Drizzle the corn, bell peppers, and jalapeños with canola oil and season with salt. Cook, turning, until lightly browned, 2-3 minutes per side. Set aside to cool. Remove stems and seeds from the bell peppers and jalapeños, then slice the bell peppers into strips and the jalapeños into cubes. Cut the corn kernels from the cobs.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8-10 minutes, adding the lima beans 1-2 minutes before the end of the cooking time. Drain and toss the pasta and beans with 1 tablespoon of canola oil.
3. Combine the lemon juice, honey, parsley, salt, and black pepper to taste in a food processor and pulse until smooth. With the processor running, pour in the remaining 1/4 cup canola oil and pulse until the dressing is well combined.
4. In a large bowl, combine the pasta, beans, corn, bell pepper, and dressing and toss well. Add the jalapeño, 1 teaspoon at a time, until you reach your desired heat level. Season with salt and pepper again if needed. Refrigerate for 1-2 hours to allow the flavors to meld. If the salad needs a little tartness, squeeze half a lemon over it before serving.