Ingredients
- 1 green bell pepper
- 1 carrot
- 3/4 alfalfa sprouts
- 1/2 savoury
- 3/4 lb artichoke hearts (marinated)
- 2 c elbow macaroni
- 1/2 c black olives (sliced)
- 1/4 c wine vinegar (red)
- 1/2 ts basil
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.
