Pasta Salad with Artichokes and Sprouts
Categories: Salads | Vegetables | Pasta | ItalianServes: 6 Servings
Ingredients:
- 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
Instructions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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