Italian Soups and Salads Recipes - Salami-Pasta Salad

Ingredients            

• 4 ounces dried spaghetti or vermicelli

• 1 6-ounce jar marinated artichoke hearts

• 1 small zucchini, halved lengthwise and sliced

• 1 carrot, sliced

• 1 cup shredded mozzarella cheese (4 ounces)

• 2 ounces sliced salami, cut into strips

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons white wine vinegar

• 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed

• 3/4 teaspoon dry mustard

• 1 clove garlic, minced

---

Method:

1. Break pasta strands in half. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.

2. Drain artichoke hearts, reserving marinade; coarsely chop artichoke hearts. In a large bowl combine cooked pasta, the artichokes, zucchini, carrot, mozzarella cheese, salami, and Parmesan cheese.

3. In a screw-top jar combine reserved artichoke marinade, the vinegar, basil, oregano, mustard, and garlic. Cover and shake well. Pour dressing over pasta mixture; toss to coat evenly.

4. Cover and chill for 4 to 24 hours.