Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           raw small shaped pasta
     3/4  pound         marinated artichoke hearts
     3/4  cup           firmly packed alfalfa sprout
   1      small         green pepper finely chop
   1      medium        carrot -- coarsely chopped
     1/2  cup           sliced/chopped black olives
     1/4  cup           red wine vinegar -- more/less
     1/2  teaspoon      dried basil
     1/2  teaspoon      dried summer savory

Preparation:

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.