The Best of the Beach with Cooking Light and Tuna with Red Pepper Pasta Salad

Tuna and Red Pepper Pasta Salad

Welcome Suppers to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in. This months theme "The Best of the Beach" was chosen by Sandi of Whistestop Cafe Cooking who is enjoying some time at the beach with her family. Hours spent scuffling along the water's edge, gazing at the waves or beachcombing, swimming, and fishing seems like the way to have total relaxation. Beating the heat beats working! I hope you are all keeping cool.

Lets see what our group has brought to the table for this months theme. 

Jerry of Jerry of Jerry's Thoughts, Musing and Rants starts us off by bringing along some delicious Barbecue Chicken Sliders with Pickled Onions. I have made this recipe in the past and believe me it is one you will want to try. Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings and butter.

I brought along a Tuna and Red Pepper Pasta Salad. This salad is perfect for taking to the beach since it contains no mayonnaise just a delicious lemony dressing studded with capers and the piece de resistance...tuna. I even used shell shaped concchi pasta. How perfect is that!

 Sandi of The Whistestop Cafe Cooking wows us with Salt Rock Roasted Shrimp with Lemon-Honey Dipping Sauce. Roasting shrimp atop a bed of hot rock salt cooks the shrimp evenly and helps hold in moisture. Because the shrimp are cooked unpeeled, the salt does not permeate, and the results are tender and juicy.


And to end our meal on a thirst quenching note, Giz of Equal Opportunity KItchen prepared Fresh Ginger Beer, just what we need on a hot day such as this.If you like ginger ale, you'll love this tangy ginger beer beverage. Add your favourite rum to create a memorable cocktail.
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**Tuna and Red Pepper Pasta Salad** 

2 cups uncooked small seashell pasta
1 cup finely chopped red bell pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1 (6-ounce) can solid white tuna in water, drained
1/3 cup fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, bell pepper, parsley, onion, celery, and tuna in a large bowl, tossing gently to combine. Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

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