| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Pasta, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Raw sm shaped pasta |
| 3/4 | lb | Marinated artichoke hearts |
| 3/4 | c | Firmly packed alfalfa sprout |
| 1 | Green pepper finely chop | |
| 1 | Carrot, coarsely chopped | |
| 1/2 | c | Sliced/chopped black olives |
| 1/4 | c | Red wine vinegar, more/less |
| 1/2 | t | Dried basil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 61.2mg
Potassium: 239.6mg
Carbohydrates: 7.5g
Fiber: 3.5g
Sugar: <1g
Protein: 2.3g