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This is, hands down, the best pasta salad many of us have ever tasted. Don't try to substitute quinoa or couscous, it doesn't do it justice. This can be a main course, or great as a side with yogurt marinated chicken.
Blend garlic and salt to taste in a food processor or blender, scraping down the sides occasionally. Add 1 cup of parsley and mince. Blend with lemon juice, Pasolivo Red Wine Vinegar, curry, sugar, cumin, and pepper. With machine or blender running, gradually add Pasolivo Cucina Extra Virgin Olive Oill in a steady stream.
Pasta Directions:
Cook pasta until tender but still firm to the bite. Drain and rinse with cold water. Pour dressing over pasta. Add onions, olives, blueberries, and pine nuts to the pasta and toss. Season with salt and pepper, then cover and refrigerate for at least 2 hours or until chilled.