Pasta Salad With Artichokes & Sprouts
pasta, salads, vegetables
1 cup raw sm shaped pasta
3/4 lb marinated artichoke hearts
3/4 cup firmly packed alfalfa sprout
1 small green pepper finely chop
1 medium carrot, coarsely chopped
1/2 cup sliced/chopped black olives
1/4 cup red wine vinegar, more/less
1/2 teaspoon dried basil
1/2 teaspoon dried summer savory
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.
Yield: 6 servings
