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Saturday, May 17, 2008
Penne Pasta Salad
from Carolyn Anzia
1 lb. penne pasta
1 garlic clove, quartered
1 tsp salt
1 cup loosely packed fresh parsley
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tsp curry powder
1 tsp sugar (honey might be nice as a substitute)
3/4 tsp ground cumin
1/2 tsp freshly ground black pepper
1 cup olive oil
1 red onion, chopped
2/3 cup dried currant
2/3 cup toasted pine nuts
Cook the pasta al dente. Drain, rinse under cold water, and drain again well. (Note: while the pasta is cooking, make the dressing.)
In a food processor, blend garlic and salt to a paste. Add the parsley and mince. Blend in lemon juice, vinegar, curr powder, sugar, cumin, and pepper.
Gradually add oil through the feed tube in a steady stream.
Pour the dressing over the pasta. Add onions, currants, and pine nuts, and toss until mixed. Season to taste with additional salt and pepper.
Cover and refrigerate for at least 2 hours.
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