Recipe - Pasta Salad With Artichokes And Sprouts

1 cup Raw small shaped pasta
Three fourths pound Marinated artichoke hearts
Three fourths cup Firmly packed alfalfa sprout
1 small Green pepper finely chop
1 md Carrot, coarsely chopped
One half cup Sliced/chopped black olives
One fourth cup Red wine vinegar, more/less
One half teaspoon Dried basil
One half teaspoon 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 bitesized 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
hardboiled eggs or add some minced mozzarella cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini