Cook pasta until tender; drain. Rinse with cold water to cool. Drain well. In large bowl, combine pasta, tomatoes, ham, salami, cheese, garlic, and oregano. Add Italian salad dressing and mix well. Cover and refrigerate to cool. Serves 10.
Note: When ready to serve you may want to add more salad dressing.
This cookbook was provided to Our State magazine as part of a call for community cookbooks. Recipes and Remembrances: A Penderlea Homestead Collection. Willard, N.C. 2008. Recipe by Walker. To order this cookbook visit, penderleahomesteadmuseum.org.
print it
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
