Italian Stylevermicelli Salad
|Marinated artichoke hearts||8 Ounce (1 Jar)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Tablespoon|
|Dry oregano||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Garlic||2 Clove (10 gm), pressed|
|Dry mustard||1 1⁄2 Teaspoon|
|Carrot||1 Medium, finely diced|
|Zucchini||1 Small, finely diced|
|Salami||3 Ounce, cut into julienne strips (1 Package)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan||1⁄3 Cup (5.33 tbs)|
|Lettuce leaves||4 , rinsed and crisped|
In a 5- to 6-quart pan, cook vermicelli in about 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain thoroughly, rinse with cold water, and drain again.
Drain marinade from artichokes into a large bowl; chop artichokes and set aside.
To marinade, add oil, vinegar, oregano, basil, rosemary, pepper, garlic, mustard, and vermicelli.
Stir to coat pasta thoroughly.
Add carrot, zucchini, salami, mozzarella cheese, Parmesan cheese, and artichokes.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.