Pasta Salad with Currants Olives & Pine Nuts
Yield
8 servingsPrep
30 minCook
10 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
|
|
| 1 | each |
garlic cloves
quartered |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
parsley leaves
packed, fresh, stemmed |
|
| ¼ | cup |
lemon juice
fresh |
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
sugar
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
olive oil
|
|
| 1 | each |
red onion
peeled, finely chopped |
|
| 1 | cup |
kalamata olives
sliced |
*
|
| ⅔ | cup |
currants
dried |
|
| ⅔ | cup |
pine nuts
toasted |
|
| 1 | x |
parsley sprigs
fresh |
*
|
| 1 | x |
cherry tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
|
|
| 1 | each |
garlic cloves
quartered |
|
| 5 | ml |
salt
|
|
| 237 | ml |
parsley leaves
packed, fresh, stemmed |
|
| 59 | ml |
lemon juice
fresh |
|
| 59 | ml |
red wine vinegar
|
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
sugar
|
|
| 3.8 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
olive oil
|
|
| 1 | each |
red onion
peeled, finely chopped |
|
| 237 | ml |
kalamata olives
sliced |
*
|
| 158 | ml |
currants
dried |
|
| 158 | ml |
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.
