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Pasta salad with artichokes and sprouts
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Salads, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Raw sm shaped pasta | | 3/4
| lbs | Marinated artichoke hearts | | 3/4
| cup | Firmly packed alfalfa sprout | | 1
| small | Green pepper finely chop | | 1
| med | Carrot, coarsely chopped | | 1/2
| cup | Sliced/chopped black olives | | 1/4
| cup | Red wine vinegar, more/less | | 1/2
| tsp | Dried basil | | 1/2
| tsp | Dried summer savory |
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Procedures:
| 1 | Cook the pasta al dente, then rinse it with cool water. | | 2 | Drain the pasta well and put it in a mixing bowl. | | 3 | Chop the artichokes into bite-sized pieces and add them to the pasta. | | 4 | Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients. | | 5 | Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. | | 6 | Variation: to serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese |
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