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Name: Pasta Salad with Currants, Olives and Pine Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Sliced Kalamata olives; 1 Garlic clove, quartered; 1 Red onion; 1/2 ts Pepper; 1/4 c Red wine vinegar; 1 lb Penne pasta; 1 ts Sugar; 1 ts Salt; 1 c olive oil; 2/3 c Dried currants; 2/3 c Toasted pine nuts; Cherry tomatoes; 3/4 ts Ground cumin; Fresh parsley sprigs; 1 c Packed stemmed fresh parsley; 1/4 c Fresh Lemon Juice; 1 ts Curry powder

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INGREDIENTS

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

Servings

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

NOTES

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Pasta Salad with Currants, Olives and Pine Nuts

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

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

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 8 Servings

Calories: 394
Calories from Fat: 207 (53%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 7.9g
Cholesterol 40.9mg		13 %
Sodium 164.6mg		6 %
Potassium 299.2mg		8 %
Total Carbohydrate 40.1g		12 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 37.9g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 394

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