{This post is sponsored by Old El Paso! I used their Enchilada Sauce to create this quick and easy Mexican inspired pasta salad. 

HEYY! Let’s have a Charred Corn and Zucchini Enchilada Pasta Salad Sunday?!?!?

Charred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvest

You down with that?

K, COOOOLLLLL! ? ?

Charred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvestCharred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvestCharred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvest

It’s back to school month and even though I’m no longer in school, I always think of this time of the year as “back to school’ time. To me this may mean events like organizing my desk, getting new fall clothes, or even buying some fun “school” supplies…aka, the time of year where you actually have an excuse to organize, buy cute fall items, and cook up some easy, but delicious dinners for busy weeknights.

When I was a kid, August was always such a crazy month. My family and I were all doing our best to savor those last days of summer, while also trying to get back into everyday school routines, work on homework, and deal with the fact that we now all had to be up and outta the house by seven-thirty am! It was hectic to say the least.

On busy weeknights, my dad would make pasta salads, this recipe is my spiced up Mexican version! It’s loaded with end of summer veggies, pasta, cheese, and enchilada sauce, for a nice Mexican kick! Best part…it comes together in about thirty minutes!

Sounds pretty good to me!

Charred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvestCharred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvest
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5 from 2 votes
The Recipe

Charred Corn and Zucchini Enchilada Pasta Salad.

By halfbakedharvest

Course: Salad
Cuisine: Mexican
Keyword: mexican salad

This is a tasty spiced up mexican salad with a kick!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 617 kcal

Ingredients

  • 1 pound of your favorite short cut pasta
  • 1 inch medium zucchini cut into 1/4 rounds
  • 1 red bell pepper quartered
  • 2 tablespoons olive oil
  • kosher salt + pepper
  • 4 ears grilled or roasted corn kernels removed from the cob
  • 1 (19 ounce) can Old El Paso Red Enchilada Sauce
  • 2 ounces goat cheese or cream cheese
  • 8 ounces cheddar cheese cubed
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup fresh basil chopped
  • 1 cup cherry tomatoes halved
  • 4 green onions chopped
  • 1 avocado diced

Instructions

  1. In a bowl, toss together the zucchini, red peppers, olive oil, salt + pepper. Toss well to coat the veggies.
  2. Heat your grill, grill pan, or skillet to medium high heat.
  3. Add the bell peppers and zucchini, grill 3-4 minutes per side or until char marks appear. This is also when I grill or roast my corn. Remove everything from the grill. Slice the bell pepper into slices.
  4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the enchilada sauce and goat cheese, toss well until the goat cheese coats the pasta completely. Add the cheddar cheese, grilled veggies, corn, cilantro, basil tomatoes and green onions and toss to combine. Top the pasta with the avocado. Serve warm or at room temperature.

Recipe Notes

*For added protein you can add one (14 ounce) can of drained and rinsed chickpeas, grilled chicken or shrimp. *Other toss-ins for this could be grilled poblano peppers, fresh spinach, back beans, jalapenos and crispy bacon.

Nutrition Facts
Charred Corn and Zucchini Enchilada Pasta Salad.
Amount Per Serving
Calories 617 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 44mg 15%
Sodium 340mg 14%
Potassium 648mg 19%
Total Carbohydrates 73g 24%
Dietary Fiber 6g 24%
Sugars 7g
Protein 24g 48%
Vitamin A 31.4%
Vitamin C 48.9%
Calcium 31.6%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.
Charred Corn and Zucchini Enchilada Pasta Salad | halfbakedharvest.com @hbharvest

Have a great Sunday! See you guys tomorrow! 🙂

PS. Don’t forget to vote for your favorite bloggers for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }