If you've lived in Florida all of your life you know that the worst time for hurricanes is September. Even though the season starts earlier, it seems like the worst storms come in September. You learn to watch the weather closely, knowing that the tropical updates on the weather channel are at 5 and 11. Even if the storms don't look like they are coming your way, you still make some preparations and keep a close eye, you just never know.
We have been getting gusty winds and rain, first from Gustav and now from Ike, for more than a week. Even though we weren't in any danger the wind gusts knock down tree branches. Good for the trees, bad for my back!
With all the tension from hurricane watching and the sore muscles from yard clean up, I never feel much like cooking. This is the time of year I always keep a few pre-made dishes in the frig. Sometimes they are heat and serve and sometimes they can be served cold.
This ditallini pasta salad is one of those "served cold" dishes. I always make a big batch of the basic recipe and when dinner time comes I can add some canned tuna or chicken (hurricane supplies) add a tossed salad and I have a really tasty cold dinner. Perfect for the hot summer and hurricane watching.
Ditallini Pasta Salad with Ginger Garlic Mayo
1 1b box Ditallini Pasta
1 1/3 cup mayonnaise
2 inch piece fresh ginger, peeled and chopped
2 cloves peeled garlic
1 tablespoon fresh lemon juice
salt and pepper to taste
1/2 cup diced white onion
1/2 cup diced red bell pepper
1/2 cup diced yellow squash
1/2 cup diced zuccini
1/2 cup coarsely chopped snow peas
1/4 cup chopped fresh chives
Cook the pasta according to package directions. Add the eggs to cook with the pasta. Drain, rinse and cool.
Meanwhile, add the mayo, ginger, garlic and lemon juice to a food processor and blend until smooth. Season with salt and pepper and set aside.
To a large bowl add the onion, bell pepper, squash, zuccini, snow peas, and cooled pasta. Peel the eggs, coarsely chop and add to the bowl. Add the ginger mayo and toss to coat.
Refrigerate for at least one hour. To make this a main course salad add in a drained can of tuna, salmon or chicken. Garnish with copped chive if desired