Ingredients Jump to Instructions ↓

  1. 4 ounces dried spaghetti or vermicelli

  2. 1 6-ounce jar marinated artichoke hearts

  3. 1 small zucchini, halved lengthwise and sliced

  4. 1 carrot, sliced

  5. 1 cup shredded mozzarella cheese (4 ounces)

  6. 2 ounces sliced salami, cut into strips

  7. 2 tablespoons grated Parmesan cheese

  8. 2 tablespoons white wine vinegar

  9. 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

  10. 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed

  11. 3/4 teaspoon dry mustard

  12. 1 clove garlic, minced

Instructions Jump to Ingredients ↑

  1. Method : Break pasta strands in half. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside. Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine cooked pasta, the artichokes, zucchini, carrot, mozzarella cheese, salami, and Parmesan cheese. In a screw-top jar combine reserved artichoke marinade, the vinegar, basil, oregano, mustard, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly. Cover and chill for 4 to 24 hours.


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