Wednesday, September 10, 2008

Yikes!! Ike!!

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
4 eggs
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


Allie said...

I love pasta salads. I'll have to keep this one in mind with Ike headed my way. Worried Gustva was headed our way right when I left on vacation and now Ike. I guess my poor patio stuff will be locked up for a while.

Mary said...

Robin, your pictures are beautiful and the recipe sounds absolutely delicious. It's still warm enough e for salads here, so your recipe comes at a good time. Thanks!

Anonymous said...

What a cute presentation! Love it!

ARLENE said...

I haven't really played with different flavors of mayonnaise, but you've given me a great idea. Looks yummy. I'm headed to Florida next week, gulp, Longboat Key.

Meg said...

Yum! I love the teacup picture. The pasta salad looks delicious!

Prudy said...

Ooh, the garlic and ginger in the mayo puts this one in the brilliant category.

Stephanie said...

I lived in Florida as a young girl. I remember taping up the windows every year in preparation for those darn hurricanes that kept coming through!

That pasta salad looks wonderful. I love pasta salad!

Divya said...

Love love the pasta salad. I make them once in a while too. YOurs looks amazing!

Veronica said...

I love the dish you used-it looks so elegant!

Lisa said...


Stephanie said...

EEk! Mayonnaise-based salad is one of those foods that has to be eaten in very specific circumstances. The only places it feels appropriate to me are in the South, or in New York City.