Next Post
Market Veggie Board with Roasted Corn Jalapeno Hummus + Honey Whipped Goat Cheese.
This post may contain affiliate links, please see our privacy policy for details.
{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?!?!?
You down with that?
K, COOOOLLLLL! ? ?
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.
Servings: 6 Servings
Calories Per Serving: 500 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- In a bowl, toss together the zucchini, red peppers, olive oil, salt + pepper. Toss well to coat the veggies.
- Heat your grill, grill pan, or skillet to medium high heat.
- 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.
- 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.
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.
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!! 
}
