2 c  Elbow macaroni
3/4 lb Marinated artichoke hearts
3/4 c  Alfalfa sprouts
1 sm Green bell pepper, chopped
1 md Carrot, coarsely grated
1/2 c  Sliced black olives
1/4 c  Red wine vinegar
1/2 ts Basil
1/2 ts Savoury
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.