Yield: 6 servings.
1 (16-ounce) box penne pasta, cooked al dente
1 orange bell pepper, finely chopped
3 green onions, sliced
½ cup sliced green olives with pimentos
¼ cup fresh dill, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive juice
2 teaspoons sugar
1 cup Duke’s mayonnaise
1 teaspoon salt
½ teaspoon white pepper
Drain pasta and rinse with cold water. Place pasta in a large mixing bowl and add bell pepper, green onions, olives, and dill. Toss all ingredients and set aside.
In a separate mixing bowl, combine lemon juice, olive juice, and sugar. Whisk until sugar is dissolved. Stir in mayonnaise, salt, and pepper.
Pour dressing over pasta and toss until ingredients are evenly coated. Refrigerate for 2 hours before serving.
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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.
