Italian Stylevermicelli Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Vermicelli/Spaghetti8 Ounce
 Marinated artichoke hearts8 Ounce (1 Jar)
 Olive oil/Salad oil1⁄3 Cup (5.33 tbs)
 White wine vinegar2 Tablespoon
 Dry oregano1 Teaspoon
 Dry basil1 Teaspoon
 Rosemary1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic2 Clove (10 gm), pressed
 Dry mustard1 1⁄2 Teaspoon
 Carrot1 Medium, finely diced
 Zucchini1 Small, finely diced
 Salami3 Ounce, cut into julienne strips (1 Package)
 Shredded mozzarella cheese8 Ounce (2 Cups)
 Grated parmesan1⁄3 Cup (5.33 tbs)
 Lettuce leaves4 , rinsed and crisped

Nutrition Facts

Serving size: Complete recipe

Calories 2775 Calories from Fat 1471

% Daily Value*

Total Fat 166 g256%

Saturated Fat 50.9 g254.4%

Trans Fat 0 g

Cholesterol 234 mg

Sodium 3433.6 mg143.1%

Total Carbohydrates 201 g67%

Dietary Fiber 24.7 g98.7%

Sugars 16.9 g

Protein 108 g216.3%

Vitamin A 320.4% Vitamin C 75.8%

Calcium 187.6% Iron 64.8%

*Based on a 2000 Calorie diet


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.