Pasta Salad with Currants Olives and Pine Nuts

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

1	pound	pasta, penne
1	each	garlic clove	quartered
1	teaspoon	salt
1	cup	parsley leaves	packed, fresh, stemmed
1/4	cup	lemon juice	fresh
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
1	x	parsley sprigs	fresh
1	x	cherry tomatoes

Directions

Cook pasta in a 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.

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Member Review

Barbecue Meatloaf Aussie Style - First Prize

Absolutely delicious. Presentation is excellent as well. Leftovers are great. Also, slice and use for sandwiches or a quick snack. I love this receipe.

Reviewed by karenreimann