Pasta Salad With Currants Olives & Pine Nuts Recipe

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

Garnish salad with parsley sprigs and cherry tomatoes and serve.

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

Things You'll Need

  • 1lb Penne pasta
  • 1 Garlic clove, quartered
  • 1ts Salt
  • 1c Packed stemmed fresh parsley
  • 1/4c Fresh lemon juice
  • 1/4c Red wine vinegar
  • 1ts Curry powder
  • 1ts Sugar
  • 3/4ts Ground cumin
  • 1/2ts Pepper
  • 1c Olive oil
  • 1 Red onion
  • -- peeled, finely chopped
  • 1c Sliced Kalamata olives
  • -- (pitted)
  • 2/3c Dried currants
  • 2/3c Toasted pine nuts
  • Fresh parsley sprigs
  • Cherry tomatoes

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