Pasta salad with artichoke hearts & sprouts

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"

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