Yield: 6 servings
|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.