Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         penne pasta
   1                    garlic clove -- quartered
   1      teaspoon      salt
   1      cup           packed stemmed fresh parsley
     1/4  cup           fresh lemon juice
     1/4  cup           red wine vinegar
   1      teaspoon      curry powder
   1      teaspoon      sugar
     3/4  teaspoon      ground cumin
     1/2  teaspoon      pepper
   1      cup           olive oil
   1                    red onion -- - peeled, finely
                        -- cho
   1      cup           sliced kalamata olives -- - (pitted)
     2/3  cup           dried currants
     2/3  cup           toasted pine nuts
                        fresh parsley sprigs
                        cherry tomatoes

Preparation:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl. Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup 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. Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve. Edena Sheldon in "Bon Appetit"