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Italian Style Pasta Salad

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  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

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: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 755

% Daily Value*

Total Fat 85 g131.3%

Saturated Fat 23.9 g119.5%

Trans Fat 0.5 g

Cholesterol 127 mg42.3%

Sodium 2142.1 mg89.3%

Total Carbohydrates 108 g35.9%

Dietary Fiber 15.7 g62.7%

Sugars 11.1 g

Protein 60 g119.2%

Vitamin A 235.7% Vitamin C 56%

Calcium 104.6% Iron 32.9%

*Based on a 2000 Calorie diet

Italian Style Pasta Salad Recipe