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Italian Stylevermicelli Salad

fast.cook's picture
  Vermicelli/Spaghetti 8 Ounce
  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
  Rosemary 1⁄4 Teaspoon
  Pepper 1⁄4 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.
Stir well.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2775 Calories from Fat 1471

% Daily Value*

Total Fat 166 g256%

Saturated Fat 50.9 g254.4%

Trans Fat 0 g

Cholesterol 234 mg78%

Sodium 3433.6 mg143.1%

Total Carbohydrates 201 g67%

Dietary Fiber 24.7 g98.7%

Sugars 16.9 g

Protein 108 g216.3%

Vitamin A 320.4% Vitamin C 75.8%

Calcium 187.6% Iron 64.8%

*Based on a 2000 Calorie diet

Italian Stylevermicelli Salad Recipe