Italian Stylevermicelli Salad Recipe
Ingredients
| 8 ounces dry vermicelli or spaghetti | ||
| 1 jar 8 oz. marinated artichoke hearts | ||
| 1/3 cup olive oil or salad oil | ||
| White wine vinegar | 2 Tablespoon | |
| 1 teaspoon each dry oregano 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 | |
| 1 package 3 oz. sliced salami, cut into julienne strips | ||
| 2 cups 8 oz. shredded mozzarella cheese | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Lettuce leaves, rinsed and crisped | ||
Directions
In a 5- to 6-quart pan, cook vermicelli in about 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain thoroughly, rinse with cold water, and drain again.
Drain marinade from artichokes into a large bowl; chop artichokes 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 cheese, Parmesan cheese, and artichokes.
Stir well.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.
Drain thoroughly, rinse with cold water, and drain again.
Drain marinade from artichokes into a large bowl; chop artichokes 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 cheese, Parmesan cheese, and artichokes.
Stir well.
Line a platter with lettuce leaves and spoon pasta mixture into center.
Serve at room temperature.
Chef
