Recipe - Pasta Salad With Currants Olives And Pine Nuts

1 pound Penne pasta
1 Garlic clove, quartered
1 teaspoon Salt
1 cup Packed stemmed fresh parsley
One fourth cup Fresh lemon juice
One fourth cup Red wine vinegar
1 teaspoon Curry powder
1 teaspoon Sugar
Three fourths teaspoon Ground cumin
One half teaspoon 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.

Edena Sheldon in "Bon Appetit" August, 1991 Posted by Karen Mintzias

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