How’s life in the Covid House? I have my fingers and toes crossed that the terrible bug will pass you by! Still, I know that it’s no fun trying to take care of a sick husband and son while at the same time doing your best to avoid the virus.
Since you don’t have the bandwidth to write this week, I thought you and our lovely readers might enjoy an easy recipe just right for the summer months. Tuna Pasta Salad has been a Dowell family favorite for 25 years now. I found it in a book about family life and cooking, the kind that’s half memoir, half recipes (sad to say, I don’t remember the title or the author!). I’ve modified the recipe some, cut out half of the olive oil and all of the sugar from the vinaigrette, but otherwise, it’s pretty much the same as it’s ever been. I made it last night and forgot the broccoli–no one missed it but me (some may have even applauded its absence). When no one else but Clifton and I are around to enjoy it, the recipe makes enough for two nights.
I’d love to hear from readers what their go-to summer dinners are. And any tips they have for getting through July with sanity intact would be greatly appreciated. I’ve heard there are people who love summer and adore July, but I am oh so very much not one of them. For me, July is a hot and humid mid year blob of goo. Not a fan.
Anyway, Kristin, I hope everyone in your house gets well soon–and that you stay healthy! Fingers crossed!
Tuna Pasta Salad
- 16 oz whole wheat rotini
- 5 oz can of tuna, drained (whatever kind you have in your pantry will do)
- 15 oz can quartered artichoke hearts, drained
- 2 cups broccoli crowns, steamed but still firm
- 1 cup snow peas or sugar snaps
- 1 red pepper, cut into 1” strips
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbs mayo
- ½ Tbs dijon mustard
- Cook the pasta until al dente (11 minutes or so).
- While the pasta is cooking, prepare the vinaigrette.
- When pasta is cooked, run under cold water until cool.
- Mix pasta, tuna, and vinaigrette.