Italian Picnic Salad
4 oz. spaghetti or vermicelli
1 jar (about 7 oz.) artichoke hearts marinated in oil
1/2 small zucchini
1 carrot, shredded
2 oz. sliced salami, cut into strips
1 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
2 T. vegetable oil
2 T. white wine vinegar
3/4 t. dry mustard
1/2 t. dried oregano, crushed
1/2 t. dried basil, crushed
1 clove garlic, crushed
Break pasta in half. Cook according to package directions, drain and set aside to cool 10 to 15 minutes.
Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Quarter zucchini, then cut into slices.
In a large bowl, combine pasta, artichokes, zucchini, carrot, salami, mozzarella cheese and Parmesan cheese.
In screw-top jar, combine reserved artichoke marinade, vegetable oil, vinegar, mustard, oregano, basil and garlic; shake well. Pour dressing over pasta mixture and toss to coat. Transfer to a covered container. Chill before serving.
Makes 8 to 10 servings.