Pasta salad with artichokes & sprouts
Yield: 6 Servings
Ingredients:
- 1 c Raw sm shaped pasta
- 3/4 lb Marinated artichoke hearts
- 3/4 c Firmly packed alfalfa sprout
- 1 sm Green pepper finely chop
- 1 md Carrot coarsely chopped
- 1/2 c Sliced/chopped black olives
- 1/4 c Red wine vinegar more/less
- 1/2 ts Dried basil
- 1/2 ts Dried summer savory
Instructions:
Cook the pasta al dente then rinse it with cool water. Drain the pasta well and put it in a mixing bowl. Chop the artichokes into bite-sized pieces and add them to the pasta. Add the alfalfa sprouts separating the strands as much as possible with a fork and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. Variation: To serve as a main dish salad garnish with hard-boiled eggs or add some diced mozzarella cheese.
