Savory Summer Pasta Salad

Submitted by Chef Col B

"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."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 8

ingredients

• 1 lb penne
• 1 -2 garlic clove
• 1 teaspoon salt
• 1⁄8 cup lemon juice
• 1⁄4 cup balsamic vinegar
• 3⁄4 teaspoon cumin
• 1⁄2 teaspoon pepper
• 1 teaspoon sugar
• 3⁄4 teaspoon curry
• 1⁄4 teaspoon turmeric
• 1 cup olive oil
• 1⁄3 cup loosely packed fresh flat leaf parsley
• 1⁄3 cup loosely packed fresh cilantro
• 1⁄4 cup loosely packed fresh basil
• 1⁄2 cup kalamata olive, pitted and chopped
• 1⁄4 cup pine nuts, lightly toasted
• 1⁄4 cup currants
• 1⁄4 cup red onion, diced

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.