Pasta salad with artichoke hearts & sprouts
4 servings
Ingredients
| Quantity | 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 |
| Salt & pepper | ||
Directions
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"