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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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.
