Italian-style pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Vermicelli or spaghetti |
| 1 | 6oz jar marinated artichokes | |
| ½ | 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 |
| ¾ | teaspoon | Dry mustard |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Crushed basil |
| 1 | Clove garlic, crushed | |
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.