Beverly's Pasta Salad

2 cups cooked penne or fusilli noodles (quinoa or brown rice noodles if you want to avoid wheat)

1 yellow bell pepper
1 red bell pepper
1 tablespoon  minced onion
3 tablespoons avocado oil

1 generous cup chopped, cooked and seasoned turkey

3/4  cups cooked peas or sautéed  asparagus

1 cup diced jicama or celery

1/3 cup finely chopped sun dried tomatoes

Dressing:
½ cup plain yogurt or mayonnaise
1/4 cup dijon mustard
1/4 cup avocado oil
2 tablespoons rice vinegar
2 tablespoons dill weed
1 teaspoon caraway powder
Salt and pepper to taste

1. Wash and chop the bell peppers. Put the minced onion into the olive oil and sauté for 5 – 7 minutes on a medium low heat. Add the peppers and sauté just enough to bring out the flavor. They should not get soft.

2. Begin cooking the pasta and the peas while the onions and peppers are sautéing.

3. Drain the water from the pasta and the peas when they are cooked. Let all of the cooked items cool to room temperature or just slightly warm. If you are in a hurry, spread them on a baking sheet and pop them in the freezer for a few minutes.

4. Mix all of the ingredients together and stir. Add more mayonnaise or dressing if needed.

5. Chill for about two hours before serving.

Note: Like many dishes, pasta salad can be made with a wide variety of ingredients. The formula for a tasty salad with the right texture is to have 1) a few cooked vegetables to add rich flavor, 2) a few crunchy things such as celery carrots or jicama, 3) not too much pasta, 4) some good home made dressing which can include pesto, mustard, plenty of herbs and some high quality oils, and 5) some cooked, chopped meat (for non-vegetarians)


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