Guest guest Posted June 12, 2001 Report Share Posted June 12, 2001 Vegetarian Pasta Salad With Artichokes & Sprouts 1 c. raw small shaped pasta 3/4 lb. marinated artichoke hearts 3/4 c. firmly packed alfalfa sprout 1 small green pepper finely chop 1 medium carrot, coarsely chopped 1/2 c. sliced, chopped, black olives 1/4 c. red wine vinegar, more or less 1/2 tsp. dried basil 1/2 tsp. 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. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
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