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Pasta Salad with Currants, Olives and Pine Nuts

Yields:8 servings
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Recipe Cooking TimePreparation15 minutes
Cooking30 minutes
Ready In3 hours
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Ingredients

1 pound pasta, penne
1 each garlic clove quartered
1 teaspoon salt
1 cup parsley leaves stemmed
1/4 cup lemon juice
1/4 cup red wine vinegar
1 teaspoon curry powder
1 teaspoon sugar
3/4 teaspoon cumin ground
1/2 teaspoon black pepper
1 cup olive oil
1 each red onion peeled, finely chopped
1 cup kalamata olives sliced
2/3 cup currants dried
2/3 cup pine nuts toasted

Directions

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.

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****

Kenyan-Style Collard Greens with Lemon

Being from the south where everyone from infants to adults eat collard greens, but not quiet like this. This was very different and a much healthier recipie from the collard grren cooked in smoked hamhocks. I like the dish and would cook it again. The lemon adds some real zest to this dish. Not as strong tasting as the southern recipies. Not as pungent in odor as other recipies.