The F.U.N. Place Recipe Box Archives
Pasta Salad With Currants, Olives & Pine Nuts
- 1 lb Penne pasta
- 1 Garlic clove, quartered
- 1 tsp Salt
- 1 cup Packed stemmed fresh parsley
- 1/4 cup Fresh lemon juice
- 1/4 cup Red wine vinegar
- 1 tsp Curry powder
- 1 tsp Sugar
- 3/4 tsp Ground cumin
- 1/2 tsp Pepper
- 1 cup Olive oil
- 1 Red onion -- peeled, finely chopped
- 1 cup Sliced Kalamata olives -- (pitted)
- 2/3 cup Dried currants
- 2/3 cup 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
Posted by Norma on April 18, 1999
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