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!
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!! }
