Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        vermicelli or spaghetti
   1      6 oz jar      marinated artichokes
     1/2  small         zucchini -- sliced
   1                    carrot -- shredded
   2      ounces        sliced genoa salami -- strips
   1      cup           shredded mozzarella cheese
   2      tablespoons   grated parmesan cheese
   2      tablespoons   salad oil
   2      tablespoons   white wine vinegar
     3/4  teaspoon      dry mustard
     1/2  teaspoon      oregano
     1/2  teaspoon      crushed basil
   1      clove         garlic -- crushed

Preparation:

Break pasta in half. Cook pasta according to directions. Drain and set aside. Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts. Have the zucchini slices. In a large bowl, combine the cooked pasta, artichokes, zucchini, carrots, salami, and cheeses. In a screw-top jar, combine the reserved marinade, salad oil, vinegar, mustard, oregano, basil, and garlic; shake well. Pour over pasta mixture; toss to coat. Chill several hours.