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.

Related recipes