Pasta Salad with Currants, Olives and Pine Nuts
Yield: 8 Servings  VG, VN, DF, SF, EF

1 lb Penne pasta 1 Garlic clove; quartered 1 ts Salt 1 c Packed stemmed fresh parsley 1/4 c Fresh lemon juice 1/4 c Red wine vinegar 1 ts Curry powder 1 ts Sugar or sucanat 3/4 ts Ground cumin

1/2 ts Pepper 1 c Olive oil 1 Red onion peeled, finely chopped 1 c Sliced Kalamata olives (pitted) 2/3 c Dried currants 2/3 c Toasted pine nuts 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. Salad can be made 1 day ahead.  Garnish with parsley sprigs and cherry tomatoes.

Summer 1999 Vegetarian Page
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