| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Vegetables, Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Raw sm shaped pasta |
| 3/4 |
lb |
Marinated artichoke hearts |
| 3/4 |
c |
Firmly packed alfalfa sprout |
| 1 |
sm |
Green pepper finely chop |
| 1 |
md |
Carrot, coarsely chopped |
| 1/2 |
c |
Sliced/chopped black olives |
| 1/4 |
c |
Red wine vinegar, more/less |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”