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Pasta Salad With Currants, Olives And Pine Nuts

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound penne pasta

  3. 1 garlic clove -- quartered

  4. 1 teaspoon salt

  5. 1 cup packed stemmed fresh parsley

  6. 1/4 cup fresh lemon juice

  7. 1/4 cup red wine vinegar

  8. 1 teaspoon curry powder

  9. 1 teaspoon sugar

  10. 3/4 teaspoon ground cumin

  11. 1/2 teaspoon pepper

  12. 1 cup olive oil

  13. 1 red onion -- - peeled, finely

  14. -- cho

  15. 1 cup sliced kalamata olives -- - (pitted)

  16. 2/3 cup dried currants

  17. 2/3 cup toasted pine nuts

  18. fresh parsley sprigs

  19. cherry tomatoes

Instructions Jump to Ingredients ↑

  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.

  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.

  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.) Garnish salad with parsley sprigs and cherry tomatoes and serve.

  4. Edena Sheldon in "Bon Appetit"

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