If you are a follower, you know two distinct things about me: I’m a rock hauler or one who seeks to remove barriers to living a fulfilled life and I live twisted. Twisted not in the way some people think but twisted due to a progressive structural deformity called scoliosis.

So, whenever I pull out the rainbow colored rotini in my kitchen, my family finds it amusing. There are jokes about me choosing groceries that are twisted like the the rotini. That’s okay. Life is too heavy without being sensitive about everything.

We enjoy cold pasta salads, especially on warm summer nights. Recently I boiled a half of a box of rainbow colored rotini according to the directions. While it cooled, I chopped fresh vegetables I had on hand: red onion, roma tomatoes, mini sweet peppers and carrots. I also took a stack of turkey pepperoni and cut that into four pieces each. I added all of these chopped ingredients to the rotini along with 4 Tablespoons of the Organic Garlic Infused Olive Oil (Purchased at Olive Destination). I covered the bowl and refrigerated for several hours. Before serving, I drizzled Lite Balsamic vinaigrette dressing over the pasta and stirred. (Use as much dressing as you like. I prefer my salads drier; my husband, Ken, prefers his more moist. I put his into a small serving bowl and added more dressing to his.)

It was refreshingly delicious, despite its twisted appearance. But then, there’s nothing wrong about being a little twisted in the kitchen.

Copyright. April 2015. Linda Leier Thomason.