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.