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Pasta Salad With Currants, Olives And Pine Nuts

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Appetizers, Pasta, Salads, Vegetarian 8 Servings

INGREDIENTS

1 lb Penne pasta
1 Garlic clove, quartered
1 t Salt
1 c Packed stemmed fresh parsley
1/4 c Fresh lemon juice
1/4 c Red wine vinegar
1 t Curry powder
1 t Sugar
3/4 t Ground cumin
1/2 t 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

INSTRUCTIONS

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.  (Can be made 1 day ahead.)  Garnish salad with
parsley sprigs and cherry tomatoes and serve.  Edena Sheldon in "Bon
Appetit" August, 1991  Posted by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 636
Calories From Fat: 352
Total Fat: 39.7g
Cholesterol: 0mg
Sodium: 472.2mg
Potassium: 422.2mg
Carbohydrates: 61.3g
Fiber: 4.6g
Sugar: 9.3g
Protein: 10.6g


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