Pasta Salad with Currants, Olives and Pine Nuts

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	3 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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Member Review

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.