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.
print it
A new mobile museum helps visitors understand the deep history of the country’s first incorporated African American town, its faith born of resilience, and, most important, its hopes for the future.
Satisfy your curiosity by visiting some of our state’s wild, wonderful, and yes, sometimes (lovably) wacky museums, big and small.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
When the threads of life get tangled, there’s one place where North Carolina knitters go to get advice, share joys and sorrows, and create something together: the couch at their favorite yarn shop.
