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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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
