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Savory Summer Pasta Salad

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
Serves:
Units:

ingredients

directions

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

@Chef Col B
Contributor
@Chef Col B
Contributor
"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."
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  1. 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.
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