A Recipe? What? I thought this was a writing blog...

Because I'm in the process of trying to make better use of a couple of my social media outlets (namely, Pinterest and Twitter) I'm going a little off the usual grid here and posting something completely unrelated to writing or fantasy or geekdom or faith. A recipe for pasta salad.

I suppose you could relate it to writing because, hey, writers eat too. And they probably want to eat things that are easy and tasty so that we can get back to the keyboard full and happy. Because when we're not, we do awful things to characters. Wait--we do that anyway. Theory busted.

Well, devoid of any connecting theory, here's the recipe some friends have been asking about. If I'm lucky, I can also figure out how to "pin" it over at the very mysterious hub of distraction.

Pizza Pasta Salad
This is pre-addition of the pasta and dressing,
 but the ingredient colors make me happy.
A Lowbrow Yum Recipe by Becky Minor

  • 3/4 of a box of your favorite pasta, cooked and cooled
  • One envelope Good Seasons Italian dressing, prepared per package instructions, but make sure you use olive oil and balsamic vinegar. Alternately, use whatever bottled balsamic vinaigrette you like, but it's better if you do the "mix you're own" kind. I'm not judging.
  • One bell pepper, color of your choice, diced
  • One can black olives (more if you're like me and eat half of them while you're preparing everything else)
  • One tub of pearl style fresh mozzarella (if you can't get the pearl style, just get a ball of fresh and cube it small. But the pearls are cuter.)
  • 1 1/2-2 cups pepperoni, diced. (Diced pepperoni actually comes pre-done in a bag, if you're pressed for time and you can get it. Slices tend to stick together, which I find annoying)
  • One container cherry or grape tomatoes, halved
  • 1/4 of a red onion, minced. (This is optional. Especially if you are serving it to Scott Conant on Chopped, since he will berate you for even considering raw red onion as an ingredient. I think he was beaten by red onions as a child.)

Combine all the ingredients. Consume right away, or chill for later. It's best served right around room temperature.



  1. Ooh, that sounds good! Should you let it marinate together for a few hours before eating?

  2. You can...since anything in a vinaigrette is going to blend in terms of flavor if you give it time, eating it after it sits a bit is never a bad idea. I'm usually too impatient and am eating it out of the bowl before I even serve it. ;)

  3. Yummy! I am pinning this for future reference...I love pasta salads. :)


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