Recently, Finn requested hot dogs and we obliged. He’s also always requested pasta (hey my guy!) so while my beau was downstairs manning the grill, I whipped up a quick pasta salad with ingredients I already had on hand. The goal was to give it some smokiness that paired well with grilled food and the result was a success.
While the pasta cooked (I used rigatoni, but I think macaroni would work too), I made a quick dressing by whisking together sour cream, mayo, smoked paprika, cumin, garlic, salt, and pepper in the serving bowl. When there’s under a minute left on the pasta, add in frozen corn (preferably fire roasted variety) and frozen peas. Drain the pasta/veggies and add directly to the bowl, tossing to coat. Serve with jalapeño crispies (aka fried jalapeño pieces that I find at Trader Joe’s).
Backyard vibes for sure.
Peaches to Apples 