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.