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1995-09-27
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From: ehunt@bsc835.bsc.edu (Eric Hunt)
Newsgroups: rec.food.recipes
Subject: Pasta Salad with Artichokes and Sprouts
Date: 16 Dec 1994 14:40:45 -0500
Organization: Duke University, Durham, NC, USA
Message-ID: <199412132052.AA22004@UUCP-GW.CC.UH.EDU>
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pasta Salad with Artichokes and Sprouts
Categories: Salads, Vegetables, Pasta, Italian
Yield: 6 servings
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 md Carrot, coarsely chopped
1/2 c Sliced/chopped black olives
1/4 c Red wine vinegar, more/less
1/2 ts Dried basil
1/2 ts 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 bite-sized 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 hard-boiled
eggs or add some diced mozzarella cheese.
MMMMM