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
2 Marinated artichoke hearts
3 Sliced/chopped black olives
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 99.0mg5%
- Total Carbohydrate 34.5g12%
- Dietary Fiber 10.3g42%
- Sugars 4.8g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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