Pasta Salad With Artichokes And Sproutsitalian, pasta, salads, vegetables 1 cup Raw sm shaped pasta 3/4 pound Marinated artichoke hearts 3/4 cup Firmly packed alfalfa sprout 1 sm Green pepper finely chop 1 md Carrot; coarsely chopped 1/2 cup Sliced/chopped black olives 1/4 cup Red wine vinegar; more/less 1/2 teaspoon Dried basil 1/2 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. |
