Italian Style Pasta Salad
|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.