Guest @Holly Danvers, Lie in the Bay, Giveaway, and Recipe for Creamy Italian Pasta Salad

 Darci Hannah: I am so thrilled today to have my dear friend Holly Danvers in the Kitchen with us. Holly and I met years ago having both been brought together through our love of writing cozy mysteries, making good food, and Wisconsin, the state she lives in and the state I visit often. Regarding Holly’s cozy mysteries, you might have read her Lakeside Library Mysteries, or her Handcrafted Mysteries under Holly Quinn, as well as her Mainely Murder Mysteries under Sherry Lynn. Holly and I talk over the phone quite a bit, and boy, can we talk! Over the years, during these conversations, Holly would often express her desire to try her hand at writing Women’s Suspense. We both knew it was a far cry from the world of cozy mysteries, and given our crazy industry, it would be a difficult leap to make. However, I knew that this was her passion. I also knew that one day Holly would write that book she’d been wanting to write. Well, friends, she has written that book and I couldn’t be prouder of my friend. In fact, she has two books in her captivating and suspenseful LITTLE WHITE LIES series and counting! They are so much fun to read, and I hope you’ll give them a try! I’m going to let Holly tell you all about her latest release, LIE IN THE BAY. 

Take it away, Holly Danvers!  

There’s something special about summer in the Midwest. Happy exchanges drifting across backyards, tables filled with well-loved recipes, and the sense that everyone belongs. If you’ve ever been to a neighborhood block party in Wisconsin, you know exactly what I mean.

In Lie in the Bay, the second book in my LITTLE WHITE LIES series (releasing June 2, 2026), one such gathering sets the scene: a lively Booyah party where secrets simmer just as intensely as the stew. Now, I wish I could share the exact Booyah recipe with you, but here in Wisconsin, that’s practically a state secret. You’ll just have to visit and taste it for yourself.

What I can share, though, is a dish that pairs perfectly with any summer gatherings and one that earned a permanent spot in my own “saved recipes” collection.

This Creamy Italian Pasta Salad came together on a day when my friend Darci Hannah stopped by for a visit, and I needed something to wow my culinary friend. I wanted something that could shine at a potluck, and just as good enjoyed on the deck facing the lake with a glass of something cold. One bite in, we both knew it was a keeper.

It’s everything a great summer side dish should be. Creamy but not heavy, tangy with just the right amount of zing, and a refreshingly new spin on an old favorite. You can make it ahead, tweak it to your taste, and even swap in gluten-free pasta for your celiac friends (like me).

Mostly, it’s the kind of dish you bring to a gathering with friends, and watch it quickly disappear as stories are shared and laughter carries into the evening. And that, to me, is what both cooking and storytelling are all about.

As you prepare for your own summer parties, I hope you’ll give this Creamy Italian Pasta Salad a try. Maybe it’ll find a place at your table the way it did at mine. And while you’re there, perhaps you’ll pick up Lie in the Bay. It’s a story filled with lakeside allure, layered secrets, and the kinds of gatherings where not everything is as it seems. If you’re a Fredia McFadden fan, this one will be right up your alley.

In both food and fiction… it’s the little details that make all the difference. I hope you enjoy this one, and if you try it, please reach out and share what you think.

Happy cooking and reading, friends!

  With love,

 Holly Danvers

Creamy Italian Pasta Salad 

(Can be made with gluten free noodles)

Salad:

1 box pasta of choice

1 14 oz can artichoke hearts drained and chopped

1 cup grape tomatoes

1 cup diced mozzarella cheese, diced

1 cup roasted red peppers diced *(I use Mezzetta Red Bell Pepper strips, and I’ll add a photo for reference as these are so flavorful)

1 cup black olives (*I omit as taste preference)

Pepperoni slices chopped

Creamy Italian Dressing: These ingredients make this salad a standout. For best results, don’t skip any! 😊

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

½ teaspoon marjoram

1 ½ teaspoon salt

½ teaspoon black pepper

2 Tablespoons sugar

1 cup Hellman’s mayo or Dukes (*because you’re adding sugar Miracle Whip might be too sweet)

1Tablespoon red wine vinegar

1 Tablespoon balsamic vinegar

1 cup grated Parmesan cheese

Directions:

Bring water to a rolling boil. Add salt, olive oil and pasta to the water and cook to box directions for al dente.

After draining the pasta, rinse with cold water.

Add pasta to a large bowl and stir in artichokes, black olives, grape tomatoes, mozzarella cheese and roasted red peppers.

In a small bowl, add all dressing ingredients and stir until fully combined

Add enough of the dressing ingredients to the pasta and stir until fully coated, garnish with fresh chopped basil if you wish. *You might have extra dressing. Just save for later.

Enjoy! Store leftovers in an air-tight container.

NOTE: Once you try the homemade Italian dressing, you’ll want to make it often! Can store any extra in a mason jar with a screw cap for other uses or to refresh leftovers the next day.

Hey friends, for a chance to win a paperback copy of the first book in my Little White Lies series, Lie in the Tide, let me know if you have ever read a Women's Suspense novel? Would you like to try one?

* I will be gifting a paperback copy of LIE IN THE TIDE, * sorry US residents only.

Holly Danvers pens multiple mysteries series under several pseudonyms. A New England Native, she now resides in the Midwest with her husband, where’s she’s already plotting her next novel.

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I will be gifting a paperback copy of LIE IN THE TIDE, * sorry US residents only.