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Ingredients Jump to Instructions ↓

  1. 4 oz. spaghetti or vermicelli

  2. 1 (6 oz.) jar marinated artichoke hearts

  3. 1/2 sm. zucchini, sliced

  4. 1 carrot, shredded

  5. 2 oz. sliced salami, cut in strips

  6. 1 c. shredded Mozzarella cheese

  7. 2 tbsp. grated Parmesan cheese

  8. 2 tbsp. salad oil

  9. 2 tbsp. white wine vinegar

  10. 3/4 tsp. dry mustard

  11. 1/4 tsp. dried oregano, crushed

  12. 1/4 tsp. dried basil, crushed

  13. 1 clove garlic, crushed or 1 tsp. garlic powder

Instructions Jump to Ingredients ↑

  1. Break pasta in half. Cook pasta according to package directions; drain and set aside.

  2. Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Halve the zucchini slices.

  3. In a large bowl, combine the cooked pasta, artichokes, zucchini, carrot, salami, Mozzarella cheese, and Parmesan cheese.

  4. In a screw-top jar, combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic; shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; chill several hours. Makes 8 to 10 servings.

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