1 1b mini penne pasta
3/4 cup minced sweet onion (red onion if you don't have sweet ones)
1 cup pitted, sliced Kalamata olives
1 cup dried currants
2/3 cup roasted pine nuts
1 minced garlic clove
1 tsp salt
1 cup packed fresh parsley (no stems)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tsp curry
1 tsp sugar
3/4 tsp cumin
1/4 tsp pepper
3/4 cup olive oil
Parsley sprigs and cherry tomatoes for garnish
Cook pasta according to package directions. Drain & rinse under cold water. Drain off water completely.
Blend salt & garlic in food processor. Add parsley and mince. Add lemon juice, vinegar, curry, sugar, cumin and pepper. Blend well. Add olive oil and mix again.
Pour dressing over pasta. Add onion, olives, currants and pine nuts. Refrigerate for a couple of hours before serving.
3/4 cup minced sweet onion (red onion if you don't have sweet ones)
1 cup pitted, sliced Kalamata olives
1 cup dried currants
2/3 cup roasted pine nuts
1 minced garlic clove
1 tsp salt
1 cup packed fresh parsley (no stems)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tsp curry
1 tsp sugar
3/4 tsp cumin
1/4 tsp pepper
3/4 cup olive oil
Parsley sprigs and cherry tomatoes for garnish
Cook pasta according to package directions. Drain & rinse under cold water. Drain off water completely.
Blend salt & garlic in food processor. Add parsley and mince. Add lemon juice, vinegar, curry, sugar, cumin and pepper. Blend well. Add olive oil and mix again.
Pour dressing over pasta. Add onion, olives, currants and pine nuts. Refrigerate for a couple of hours before serving.
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