---------- Recipe via Meal-Master (tm) v8.01
       Title: Pasta Salad with Currants, Olives and Pine Nuts
  Categories: Salads, Appetizers, Pasta, Vegetarian
       Yield: 8 servings
       1 lb Penne pasta
       1 ea Garlic clove, quartered
       1 ts Salt
       1 c  Packed stemmed fresh parsley
     1/4 c  Fresh lemon juice
     1/4 c  Red wine vinegar
       1 ts Curry powder
       1 ts Sugar
     3/4 ts Ground cumin
     1/2 ts Pepper
       1 c  Olive oil
       1 ea 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
   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