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Pasta Salad With Artichokes & Sprouts

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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.

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