YUMMY FOR THE TUMMY

(THERE is FOOD for THOUGHT, and THEN THERE is FOOD for the TUMMY! 
This is one of my FAV recipes for a hot day. It is a cool salad that is lemony and very healthy and refreshing!!!   It has no mayonnaise!!!   I like to use this recipe and vary the kinds of pasta, vegies, and protein ingredients to take advantage of what I have currently in my frig and pantry. 

PLEASE LEAVE A COMMENT if you have any suggestions for variations, OR if you just 'feel' like it !!)

My Suggestions for variety


Pasta—(I use only whole-wheat pasta NOW! ) cooked, drained, and
  cooled

Twist, spiral, spaghetti, macaroni, even brown RICE will do!


Vegies—(I use whatever is in my frig that is "fresh" and/or I use
  frozen vegies if I'm out of fresh vegies)

Onion (red, green, white)
Frozen mixed vegies
Sliced black olives
Frozen French beans
Sliced asparagus (on diagonal of course)
Bell pepper (red, green, yellow, orange) can be frozen or
 fresh sliced or diced
Mushrooms (your FAV kind sliced)
Fresh parsley (or dried)
Frozen peas


Protein—(I prefer poultry for this) Chilled and cut into small
  bite-size pieces

White Tuna (canned)
Turkey
Chicken
Shrimp
Crab
Lobster


NOW that you have your pantry 'cleared' with YOUR 'fixings',
MIX them all together with the PASTA. 
Pour on the Lemon Caper Dressing and and 'stir lightly',
  so as NOT to 'damage' the pasta!
Put in frig to chill – serve cool!


LEMONY CAPER DRESSING –
  Makes about 3/4 cup (good for salad of 3 cups of pasta)

HINT: I vary this dressing recipe to my own taste
  (I like things light and tart with lots of black pepper).

So here is the basic recipe — remember you can change the ingredients and the quantity to suite your taste and according to the quantity of pasta salad you will be making.

SALT (to your own taste but not more than 1/2 tsp
  for 3 cups pasta--I would think)

3 T red wine vinegar (or just white vinegar or rice vinegar)

1 T lemon juice (I use lemon juice from a bottle,
  but fresh is great, (I like 1/8 cup lemon juice!)

1 T liquid juice from caper bottle

2 tsp DIJON mustard (any brand)

1/2 tsp grated lemon rind
  (I never have fresh lemons, but I used frozen rind that
  I put in my freezer from lemons from my lemon tree;
  ELSE I omit this item from recipe)

1/2 tsp dried oregano (I rarely use this item, but I like parsley)

1/8 tsp black pepper (I use 1/4 to 1/2 tsp black pepper – cause
  I LIKE IT that way)

2 cloves garlic (minced or pressed), or 1/8 to 1/4 tsp garlic powder

MIX all this up with a fork or whisk and then gradually
  beat in 2/3 cup virgin olive or (or I use canola oil )

Add 1 T drained capers (I like to use 2 T capers for I LIKE capers).


[PHOTO SOURCE:   PHOTO from a recipe that I have had for years!]