Pasta Salad With Olives, Currents and Figs

I developed this recipe years ago to use as an entry in a WetLeather “cook off” contest that required pine nuts. I was intrigued by the addition of dried fruit. Because we rarely eat pasta, this is not a staple at our household. But I do make the dish when I’m attending summer potlucks. It’s always a hit.

Pasta Salad With Olives, Currents and Figs
Recipe type: Side
Cuisine: American
Serves: 4-6
  • 1 lb penne pasta, cooked
  • ½ red onion, peeled, finely chopped
  • 1 c sliced Kalamata olives, pitted
  • ⅔ c dried currants
  • ⅔ c figs, dried, chopped/chunked
  • 1 c toasted pine nuts (about 10 minutes at 350 degrees on cookie sheet)
  • 1 garlic clove, quartered
  • 1 t salt
  • 1 c lightly packed stemmed fresh Italian parsley
  • ¼ c fresh lemon juice (2-3 lemons)
  • ¼ c red wine vinegar
  • 1 t curry powder
  • 1 t sugar
  • ¾ t ground cumin
  • ½ t pepper
  • 1 c olive oil, extra light
  • Garnish: Fresh Italian parsley sprigs and cherry tomatoes
  1. To make dressing: Blend garlic and salt to paste in food processor. Add 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.
  2. Pour dressing over pasta.
  3. Add onion, olives, currants, figs and pine nuts to pasta and toss.
  4. Season with pepper.
  5. Cover and refrigerate until chilled, about 2 hours.
  6. Can be made 1 day ahead



This recipe was first shared in the WetLeather database.

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