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Add a photoServings: 6
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 med carrot, coarsely minced
- 1/2 c. sliced/minced black olives
- 1/4 c. red wine vinegar, more/less
- 1/2 tsp dry basil
- 1/2 tsp dry summer savory
Directions
- Cook the pasta al dente, then rinse it with cold water. Drain the pasta well and put it in a mixing bowl.
- Chop the artichokes into bite-sized pcs and add in them to the pasta. Add in 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 hrs either at room temperature or possibly refrigerated before serving.
- Variation: To serve as a main dish salad, garnish with hard-boiled Large eggs or possibly add in some diced mozzarella cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 163 | 91% |
| Total Fat 18.14g | 23% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 119mg | 3% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.9g | 1% |
| Protein 1.0g | 2% |
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