Italian Style Pasta Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
4 ounces packaged dried spaghetti or vermicelli
1 6-ounce jar marinated artichoke hearts
1 small zucchini, halved and sliced lengthwise
1 carrot, sliced
2 ounces sliced salami, cut in strips
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons salad oil
2 tablespoons white wine vinegar
3/4 teaspoon dry mustard
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1 clove garlic, minced
Directions
1 Break pasta in half. Cook pasta according to package directions; drain and set aside.
2 Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine the cooked pasta, artichokes, zucchini, carrot, salami, mozzarella cheese, and Parmesan cheese.
3 In a screw-top jar combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; refrigerate several hours or until thoroughly chilled.
2 Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine the cooked pasta, artichokes, zucchini, carrot, salami, mozzarella cheese, and Parmesan cheese.
3 In a screw-top jar combine the reserved artichoke marinade, salad oil, vinegar, mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly. Transfer salad to a covered container; refrigerate several hours or until thoroughly chilled.
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