Pasta Salad With Artichoke Hearts And Sprouts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Elbow macaroni |
| 3/4 | lb | Marinated artichoke hearts |
| 3/4 | c | Alfalfa sprouts |
| 1 | Green bell pepper, chopped | |
| 1 | Carrot, coarsely grated | |
| 1/2 | c | Sliced black olives |
| 1/4 | c | Red wine vinegar |
| 1/2 | t | Basil |
| 1/2 | t | Savoury |
| Salt & pepper |
INSTRUCTIONS
Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 239.5mg
Potassium: 394mg
Carbohydrates: 13g
Fiber: 5.9g
Sugar: 1.2g
Protein: 3.4g