Pasta Salad With Currants, Olives And Pine Nuts

Recipe Ingredients

1 lb	454g / 16oz	Penne pasta
1		Garlic clove - quartered
1 teaspoon	5ml	Salt
1 cup	237ml	Packed stemmed fresh parsley
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	Red wine vinegar
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Sugar
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Pepper
1 cup	237ml	Olive oil
1		Red onion - - peeled, finely cho
1 cup	237ml	Sliced kalamata olives - - (pitted)
2/3 cup	41g / 1.4oz	Dried currants
2/3 cup	157ml	Toasted pine nuts
		Fresh parsley sprigs
		Cherry tomatoes

Recipe Instructions

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

Source:
La Bone Cuisine/New Orleans SPCA Cookbook (recipe

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