Mediterranean Pasta Salad is a dish that will bring to life the sun drenched flavors of the Mediterranean in your dining room. It is quick and simple to prepare.
1 lb (450 grams) penne pasta
1 garlic clove, quartered
1 tsp salt
1 cup packed stemmed fresh parsley
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tsp curry powder
1 tsp sugar
3/4 tsp ground cumin
1/2 tsp pepper
1 cup extra virgin olive oil
1 red onion, finely chopped
1 cup kalamata pitted olives, sliced
2/3 cup dried currants (sultanas)
2/3 cup toasted pine nuts
Fresh parsley sprigs (Italian flat leaf parsley is best.)
Cook pasta in large pot of boiling salted water until just tender, but still firm, stirring occasionally. This level of cooking is called al dente.
Drain and rinse under cold water; drain well. Transfer pasta to large bowl.
Blend garlic and salt to a paste in food 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.