Pasta Salad

1 16-oz package rotelli pasta, cooked as directed and cooled (curly-q pasta)
1 jar capers, drained
1 jar Real bacon bits  (do not use Baco's please!)
2-4 stalks celery, finely diced
smoked turkey, cubed  (Louis Rich is best)
marble cheese, cubed  (all cheddar is fine)

        You can do all this in any order.  I find that if you dice and cube
while the pasta is cooking and cooling, everything gets done about the same
time. Don't make your cubes of turkey and cheese too big; bit size is fine.  I
don't use the entire breast of turkey, perhaps about 3/4 of it.  Same with the
cheese, I use about 1/2 to 3/4 of the brick.  However, you can use more or less
than that, and the same with the celery.  It's up to you!  That's the beauty of
the this salad, besides the taste, that is!

Sauce:

2-3 heaping T mayo  (no Miracle Whip, please.  too sweet)
juice of one lemon  (or less, depending on your taste)
garlic salt
dill weed
salt and pepper

Blend all ingredients together and mix into pasta.  Depending on your taste and
how much pasta you use, you can add another batch of sauce until it's well
blended.  Taste it before adding it to the pasta.  You shouldn't taste one
ingredient over the other too much.   I start with 2-3 T of mayo in the first
batch and then just start over with another batch if it's not enough because I
like plenty of sauce!

This makes a fairly good sized portion for a family, but if you need more for,
say, a picnic, use two bags of the pasta with all other ingredients being the
same, except the sauce, which you'll need a little more with that much more
pasta.  This is one of those recipes that you can add or delete from however
you want and it's still the best you'll ever have!