Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Elbow macaroni |
¾ pounds | Marinated artichoke hearts |
¾ cup | Alfalfa sprouts |
1 small | Green bell pepper, chopped |
1 medium | Carrot, coarsely grated |
½ cup | Sliced black olives |
¼ cup | Red wine vinegar |
½ teaspoon | Basil |
½ teaspoon | Savoury |
\N \N | Salt & pepper |
Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta.
Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.
Nava Atlas, "Vegetariana"