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LOCATION: Recipes >> Salad Recipes >> Pasta 06

Print this Recipe    Pasta 06

Pasta Salad with Artichokes and Sprouts
Yield: 6 servings

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 md carrot, coarsely chopped
1/2 c sliced/chopped black olives
1/4 c red wine vinegar, more or less to taste
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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