Title: Pasta salad with currants~ olives & 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.