Total Time
45mins
Prep 15 mins
Cook 30 mins

This pasta salad usually makes it grand appearance at a Memorial Day Weekend BBQ. I never have leftovers, but sometimes make a double batch and leave some at home. The next day this dish reaches pure nirvana. Most ingredients found in the cupboard.

Ingredients Nutrition

Directions

  1. Cook penne pasta. Rinse, drain, and cool in fridge until needed.
  2. In a small food processor (4 cup) put garlic, and salt, mix into a paste.
  3. Add lemon juice, vinegar, cumin, pepper, sugar, curry, and turmeric.
  4. Continue mixing with a pulse until thoroughly blended.
  5. Gradually pour in olive oil while con't mixing.
  6. When all olive oil added, open processor and pack in all the fresh parsley, cilantro, and basil.
  7. Pulse blend until they are chopped and incorporated into the sauce.
  8. Add the sauce to the cooled pasta.
  9. Mix in the kalmata olives, pine nuts, currants, and red onion.
  10. Refridgerate until ready to eat.