ITALIAN STYLE PASTA SALAD|
4 oz. spaghetti or vermicelli
1 (6 oz.) jar marinated
1/2 of small zucchini, sliced
1 carrot, shredded
2 oz. sliced salami, cut in
1 c. shredded Mozzarella
2 Tbsp. grated Parmesan cheese
2 Tbsp. salad oil
2 Tbsp. white wine vinegar
3/4 tsp. dry mustard
1/2 tsp. dried oregano,
1/2 tsp. dried basil, crushed
1 clove garlic, crushed
Break pasta in half. Cook pasta according to package
directions; drain and set aside. Drain artichokes, reserving
marinade; coarsely chop artichoke hearts. Halve the zucchini
slices. In a large bowl combine the cooked pasta, artichokes,
zucchini, carrot, salami, Mozzarella cheese and Parmesan
cheese. 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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