Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Raw sm shaped pasta
3/4 lb Marinated artichoke hearts
3/4 c Firmly packed alfalfa sprout
1 sm Green pepper finely chop
1 md Carrot, coarsely chopped
1/2 c Sliced/chopped black olives
1/4 c Red wine vinegar, more/less
1/2 ts Dried basil
1/2 ts 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.

Browse by categories