Pasta salad with artichokes and sprouts

Yield: 6 servings

Measure Ingredient
1 cup Raw sm shaped pasta
¾ pounds Marinated artichoke hearts
¾ cup Firmly packed alfalfa sprout
1 small Green pepper finely chop
1 medium Carrot, coarsely chopped
½ cup Sliced/chopped black olives
¼ cup Red wine vinegar, more/less
½ teaspoon Dried basil
½ 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.

Similar recipes