Italian-Style Pasta Salad
salads
4 oz vermicelli or spaghetti
1 6oz jar marinated artichokes
1/2 small zucchini, sliced
1 carrot, shredded
2 oz sliced genoa salami,strips
1 cup shredded mozzarella cheese
2 tablespoon grated parmesan cheese
2 tablespoon salad oil
2 tablespoon white wine vinegar
3/4 teaspoon dry mustard
1/2 teaspoon oregano
1/2 teaspoon crushed basil
1 clove garlic, crushed
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.
Yield: 8 servings
