Italian-Style Pasta Salad

Course : Salads
Serves: 8
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4 ounces vermicelli or spaghetti
6 ounces marinated artichokes
1/2 small zucchini -- sliced
1 medium 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 / Directions:

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.

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