Italian Style Vermicelli Salad
|Vermicelli/Spaghetti||8 Ounce (1 Package)|
|Boiling salted water||2 Cup (32 tbs) (Or As Required)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Tablespoon|
|Oregano leaves||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Dry rosemary||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Dry mustard||1 1⁄2 Teaspoon|
|Carrot||1 Medium, finely diced|
|Zucchini||1 Small, finely diced|
|Sliced salami||3 Ounce, cut into julienne strips (1 Package)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Following package directions, cook vermicelli in a large kettle of boiling salted water until al dente; drain thoroughly, rinse with cold water, and drain again.
Drain marinade from artichoke hearts into a large bowl; chop hearts 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, Parmesan, and artichoke hearts.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.