Cowboy Caviar Pasta Salad
The volleyball net set up in the backyard is leaning just about sideways in the blustery wind. It will blow over eventually, probably before I finish writing this, and I’ll trudge out and stake it back into the ground.
The volleyball net is the surprise hit of spring, bought on a whim at the end of my 12-year-old daughter’s volleyball season, set up in the backyard for what was supposed to just be the afternoon when she was having friends over. Now, 6 weeks later, the net is still up (minus the extra windy days) and the kids and their friends wander out to toss the volleyball around almost every day.
We have a standing family meal on Sunday nights. During this busy season, weeknight dinners together is nearly impossible, but Sunday nights there are no sports or activities which means everyone is home. We call it feast night and the only rule is the meal has to be delicious. Sometimes we grill or I make a big pan of lasagna. I usually ask the kids what they’re in the mood for during the week and try to make something from their requests.
The last few weeks, we head out to the backyard after our meal and the kids play a little volleyball while we sit in the patio chairs, chatting and teasing, arguing a little over if the ball was out or not and who gets to que the next song. Its all very ordinary and imperfect and also heart wrenchingly lovely as time seems to only speed up these days. It feels like a little gift when all five of us can spend uninterrupted time together.
This weekend, I plan to barbecue pork ribs and make a rhubarb crisp from the rhubarb plant currently growing like a weed in my garden. I’m also going to make this smokey and just- a-little spicy cowboy caviar pasta salad.
I took the elements of a cowboy caviar (corn, black beans, onion, peppers) and threw it all in with pasta. The creamy dressing with a little smokey chipotle pepper in adobo brings the flavors together perfectly. I top my salad with a big ripe avocado and serve it with a bowl of corn chips on the side in case anyone wants to add a little crunchy bite to theirs.
Wishing you a lovely weekend, hoping you get to spend at least part of it with family or friends, enjoying our beautiful Valley, sharing a good meal.
Cowboy Caviar Pasta Salad
1 pound pasta of choice
1 tablespoon olive oil
1 medium sweet onion, diced
1 red bell pepper, diced
1 jalapeño, seeded and diced
15-ounce bag frozen organic corn
4 green onions, white parts removed, diced
1 bunch cilantro, stems removed, minced
1 can organic black beans, drained and rinsed
1 cup low-fat sour cream
1/3 cup olive oil mayonnaise
1 tablespoon chipotle pepper in adobo sauce (seeds removed) minced
Juice of 1 large lime (or 2 small)
Dash of hot sauce
1/2 tablespoon taco seasoning mix
Kosher salt and black pepper to taste
1 large ripe avocado, peeled and diced
Start by boiling your pasta according to the package instructions. Cook until al dente, then drain and run under cold water. Set the pasta aside to continue to cool and drain.
Dice the sweet onion, jalapeño and red bell pepper. Over medium heat, cook the vegetables, including the corn, in a large sauté pan in the tablespoon of olive oil. Salt and pepper the vegetables generously. Cook until the onion is translucent and fragrant, about 8 minutes. Once the vegetables have cooked. Turn the heat off to the pan and set aside.
In a small bowl make the dressing. Combine the sour cream, mayonnaise, chipotle in adobo, lime juice, hot sauce and taco seasoning along with a pinch of salt and pepper. Mix until well-combined and smooth. Taste and adjust flavors to your preference, adding a little more lime juice or salt if needed.
To make the pasta salad, combine the cooked vegetables and prepared pasta in a large bowl. Pour the dressing over the pasta dish and stir to combine. Garnish with the green onions and minced cilantro, mixing gently to incorporate. Top with the sliced avocado and any leftover minced cilantro. Taste and add one last pinch of salt if needed. Serve immediately.