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2 hours
Prep: 30 minutes
Cook: 10 minutes
554 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 | pound | pasta, penne | |
| 1 | each | garlic clove | quartered |
| 1 | teaspoon | salt | |
| 1 | cup | parsley leaves | packed, fresh, stemmed |
| 1/4 | cup | lemon juice | fresh |
| 1/4 | cup | red wine vinegar | |
| 1 | teaspoon | curry powder | |
| 1 | teaspoon | sugar | |
| 3/4 | teaspoon | cumin | ground |
| 1/2 | teaspoon | black pepper | |
| 1 | cup | olive oil | |
| 1 | each | red onion | peeled, finely chopped |
| 1 | cup | kalamata olives | sliced |
| 2/3 | cup | currants | dried |
| 2/3 | cup | pine nuts | toasted |
| 1 | x | parsley sprigs | fresh |
| 1 | x | cherry tomatoes |
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.
| % Daily Value* | |
| Total Fat 36.0g | 55% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Total Carbohydrate 51.0g | 17% |
| Dietary Fiber 3.0g | 12% |
| Sugars 5.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 13% | Vitamin C | 55% | |
| Calcium | 4% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
Sounds yummy
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