Charred Corn and Zucchini Enchilada Pasta Salad.
This is a tasty spiced up mexican salad with a kick!
Foto: Half Baked HarvestIngredients
- 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 g reen onions (chopped)
- 1 avocado (diced)
Steps
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.
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