Pasta Salad With Currants, Olives And Pine Nuts

Ingredients

200 gr penne pasta
1 garlic clove
3 gr salt
26 gr packed stemmed parsley
60 ml lemon juice
60 ml wine vinegar
2 gr curry powder
4 gr sugar
2 gr cumin
1 gr pepper
240 ml olive oil
1 onion
140 gr kalamata olives
75 gr currants
95 gr pine nuts

Instructions

Fresh parsley sprigs Cherry tomatoes 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