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Italian-Style Pasta Salad


Course : Salads
Serves: 8
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Ingredients:


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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