Pasta salad with currants, olives and pine nuts

8 servings

Ingredients

Quantity Ingredient
1 pounds Penne pasta
1 each Garlic clove, quartered
1 teaspoon Salt
1 cup Packed stemmed fresh parsley
¼ cup Fresh lemon juice
¼ cup Red wine vinegar
1 teaspoon Curry powder
1 teaspoon Sugar
¾ teaspoon Ground cumin
½ teaspoon Pepper
1 cup Olive oil
1 each Red onion peeled, finely chopped
1 cup Sliced Kalamata olives (pitted)
⅔ cup Dried currants
⅔ cup Toasted pine nuts
Fresh parsley sprigs
Cherry tomatoes

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl.

Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add oil through feed tube in thin steady stream.

Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve.

Edena Sheldon in "Bon Appetit" August, 1991 Posted by Karen Mintzias

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