halfbakedharvest4.6
Charred Corn and Zucchini Enchilada Pasta Salad.
This is a tasty spiced up mexican salad with a kick!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●pot
📝 Preparation Steps
1
In a bowl, toss together the zucchini, red peppers, olive oil, salt + pepper. Toss well to coat the veggies.
olive oil2 tablespoons
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.
cheddar cheese (cubed)8 ouncesavocado (diced)1
Nutrition Facts
calories
500 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
340 mg
protein Content
24 g
cholesterol Content
44 mg
carbohydrate Content
73 g
saturated Fat Content
11 g
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