Pasta Salad with Currants, Olives and Pine Nuts

8 Servings

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Pasta Salad with Currants, Olives and Pine Nuts Ingredients

1 lb Penne pasta	1 c Olive oil
1 Garlic clove, quartered	1 Red onion
1 ts Salt	peeled, finely chopped
1 c Packed stemmed fresh parsley	1 c Sliced Kalamata olives
1/4 c Fresh lemon juice	(pitted)
1/4 c Red wine vinegar	2/3 c Dried currants
1 ts Curry powder	2/3 c Toasted pine nuts
1 ts Sugar	Fresh parsley sprigs
3/4 ts Ground cumin	Cherry tomatoes
1/2 ts Pepper

Instructions for Pasta Salad with Currants, Olives and Pine Nuts

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Main Ingredient: PastaCuisine: Uncategorized