Italian Style Vermicelli Salad Recipe
Ingredients
| Vermicelli package | 1 | |
| Boiling salted water | ||
| 1 jar (6 oz.) marinated artichoke hearts | ||
| 1/3 cup olive oil or salad oil | ||
| White wine vinegar | 2 Tablespoon | |
| 1 teaspoon each oregano leaves and dry basil | ||
| 1/4 teaspoon each dry rosemary and pepper | ||
| Garlic | 2 Clove (5gm), pressed | |
| Dry mustard | 1 1/2 Teaspoon | |
| 1 medium-size carrot, finely diced | ||
| Zucchini | 1 Small, finley diced | |
| Salami package | 1 , cut into strips | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Lettuce leaves | ||
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.
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.
Chef
