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.