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Italian Style Pasta Salad

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Ingredients
  Vermicelli/Dried spaghetti 4 Ounce (1 Package)
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Zucchini 1 Small, halved and sliced
  Carrot 1 , sliced
  Sliced salami 2 Ounce, cut into strips
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salad oil 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Dry mustard 3⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
Directions

1 Break pasta in half. Cook pasta according to package directions; drain and set aside.
2 Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine the cooked pasta, artichokes, zucchini, carrot, salami, mozzarella cheese, and Parmesan cheese.
3 In a screw-top jar combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; refrigerate several hours or until thoroughly chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Pasta

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