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Title: Pasta Salad with Currants, Olives and Pine Nuts
Categories: Salad Appetizer Vegan
Yield: 8 Servings
| 1 | lb | Penne pasta |
| 1 | Garlic clove, quartered | |
| 1 | ts | Salt |
| 1 | c | Packed stemmed fresh parsley |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Curry powder |
| 1 | ts | Sugar |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Pepper |
| 1 | c | Olive oil |
| 1 | Red onion - peeled, finely chopped | |
| 1 | c | Sliced Kalamata olives - (pitted) |
| 2/3 | c | Dried currants |
| 2/3 | c | Toasted pine nuts |
| Fresh parsley sprigs | ||
| Cherry tomatoes |
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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