Pasta salad with artichokes and sprouts
6 servings
Ingredients
| Quantity | 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 |
Directions
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.