Pasta Salad With Currants, Olives And Pine Nuts Recipe

Pasta Salad With Currants, Olives And Pine Nuts Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1 lbs: Penne pasta,
1 each: 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 each: 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,

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. (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


Source from luhu.jp