| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni |
| 3/4 |
lb |
Marinated artichoke hearts |
| 3/4 |
c |
Alfalfa sprouts |
| 1 |
sm |
Green bell pepper, chopped |
| 1 |
md |
Carrot, coarsely grated |
| 1/2 |
c |
Sliced black olives |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
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:
“Luke 1:44 – Life Begins at Conception.”