INGREDIENTS:

• 1 ½ cups orzo pasta
• 2 cloves garlic
• ½ teaspoon kosher salt
• ¼ cup chopped fresh parsley sprigs
• ½ cup fresh lemon juice
• ¼ cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 1 small red onion, finely chopped
• 2/3 cup currants
• ½ cup kalamata olives, pitted and sliced
• 1/3 cup toasted pine nuts
• Garnish: parsley sprigs (optional)

DIRECTIONS:

1. Cook orzo according to package directions. Drain, then rinse with cold water and drain again. Transfer to a large bowl.

2. To make dressing, add garlic and salt to the bowl of a food processor and process until garlic is minced and a paste forms. Add parsley and process well. Add lemon juice, vinegar, sugar, curry powder, cumin, and pepper, process for 30 second. Pour oil in a slow steady stream through food chute with processor running.

3. Drizzle dressing over pasts. Add onion, currants, olives, and pine nut: toss well. Cover and chill at least 2 hours. Garnish with parsley, if desired.

SERVES 6 TO 8