PASTA WITH CURRANTS, OLIVES AND PINE NUTS
Serves 8

1 lb penne pasta or Rotini
1 garlic clove finely sliced
salt to taste
fresh parsley or cilantrillo (approximately 1/4 cup Chopped)
3 tb fresh lemon juice
1/4 cup Balsamic vinegar
1 tsp mild curry powder
1 tsp sugar or sugar substitute
pinch of ground cumin
pinch of ground pepper or my favorite, Tabasco to taste
1 cup olive oil
1 onion chopped
1/2 cup pimento stuffed green olives, chopped
1/2 cup currants or golden raisins (sultanas)
1/2 cup pine nuts
cherry tomatoes

Cook pasta according to package instructions. Drain and transfer to large bowl. Process the garlic, salt, parsley, lemon juice, balsamic vinegar, curry, sugar, cumin and pepper. Add the oil as for mayonnaise. Pour the dressing over the pasta. Add onion, olives, currants and pine nuts, season with pepper. Cover and refrigerate at least 2 hours until serving time. Garnish with the tomatoes and serve. This salad is delicious by itself or with meat, chicken or pork.