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Ingredients Jump to Instructions ↓

  1. 2 c Elbow macaroni

  2. 3/4 lb Marinated artichoke hearts

  3. 3/4 c Alfalfa sprouts

  4. 1 sm Green bell pepper, chopped

  5. 1 md Carrot, coarsely grated

  6. 1/2 c Sliced black olives

  7. 1/4 c Red wine vinegar

  8. 1/2 ts Basil

  9. 1/2 ts Savoury

  10. Salt & pepper 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.

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