Yield: 6 to 8 servings.
1 pound bow tie pasta, cooked
2 cups frozen peas, thawed for 15 minutes
1 red bell pepper, cut into 1-inch strips
3 green onions, sliced
8 leaves fresh mint
½ cup pine nuts, toasted
Lemon-mayonnaise dressing:
Juice of 2 lemons
½ cup mayonnaise
3 tablespoons olive oil
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon garlic powder
3 teaspoons rice vinegar
½ teaspoon lemon pepper
For the dressing: In a medium mixing bowl, whisk together all ingredients until well blended. Refrigerate until ready to serve.
For the salad: Place cooked pasta in a large mixing bowl. Pour prepared dressing over pasta; toss until coated. Add peas, bell pepper, onions, mint, and pine nuts. Place in an airtight container and refrigerate for at least 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.
