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.

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