You are here

Italian Style Vermicelli Salad

Healthycooking's picture
Ingredients
  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
  Pepper 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)
  Lettuce leaves 5
Directions

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.
Stir well.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy

Rate It

Your rating: None
4.04231
Average: 4 (13 votes)